Steak Tacos with Avocado Salsa

Directions

Squeeze limes in measuring cup; reserve 1 tbs juice for salsa. In Ziploc bag, mix remaining lime juice ( ¼ c), cumin, ¼ tsp salt and pepper, and garlic. Add beef; seal bad and turn to coat beef. Refrigerate 1 hr to marinate, turning occasionally. Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tbs lime juice, and 1/8 tsp salt; toss to coat. Set oven control to boil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 in from heat 10 to 15 min or until desired doneness, turning once. Let stand 5 min. cut diagonally across grain into thin slices. Warm tortillas according to package directions. Divide stead strips among tortillas; top each with about ¼ c avocado salsa; fold in half.

Ingredients

• 4 servings
• 2 med limes
• 1 tbs cumin
• ¼ tsp salt
• ¼ tsp pepper
• 2 cloves garlic, finely chopped
• 1 lb beef flank steak, trimmed of fat
• 1 c chopped roma tomatoes (2 med)
• ¼ c chopped red onion
• 1 avocado, pitted, peeled and chopped
• 1/8 tsp salt
• 8 white corn tortillas (6in)

Parsed from recipe text (no separate ingredient records).