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    Servings: Not specified

    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).

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