Steak Tacos with Cucumber-Avocado Salsa

My new favorite tacos with a killer salsa!

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Serves 6

For the salsa:
1 medium English cucumber, seeded and diced (about 2 cups)
2 medium firm-ripe avocados, peeled, pitted, and diced
1/2 red onion, diced
Juice of 2 limes (about 1/4 cup)
Salt to taste
1/4 cup chopped fresh cilantro
3 jalapeƱo peppers, seeded and finely chopped, or to taste

For the tacos:
1 Tbs. chili powder
2 cloves garlic, minced (about 2 tsp.)
1/4 tsp. ground cinnamon
1/4 tsp. salt
Pinch of cayenne pepper
1-1/4 lb. top sirloin steaks (about 1-1/4 in. thick)
12 6-in.-diameter corn tortillas
3 cups shredded red cabbage
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

To make the salsa:
Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour of preparing.

To make the tacos:
Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.

In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.

Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.

Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place in a tortilla warmer to keep warm.

Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.

from Ellie Krieger

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