Flank Steak Tacos with Avocado Cream
These easy tacos are loaded with flavor and quick to put together, making them a good weeknight meal option. We've pared down the ingredient list for the sake of simplicity, but feel free to add some grilled peppers or onions, if you like. This recipe makes 8 tacos.
PREP TIME
1 hour / 0 mins
COOK TIME
20 minutes
Ingredients
For the flank steak/marinade:
1 1/2 pounds flank steak
1/3 cup neutral-flavored oil
Juice from 2 fresh limes
Juice from 1 fresh orange
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt
For the avocado cream sauce:
2 avocados, halved, peeled and pitted
1 cup Greek yogurt or sour cream (or a combination of both)
2 cloves garlic, minced
Juice from 2 fresh limes
Salt and pepper, to taste
Remaining ingredients:
8 taco-sized corn tortillas, warmed
1 small white onion, finely chopped
Handful of fresh cilantro or parsley, finely chopped
1 1/2 pounds flank steak
1/3 cup neutral-flavored oil
Juice from 2 fresh limes
Juice from 1 fresh orange
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon salt
For the avocado cream sauce:
2 avocados, halved, peeled and pitted
1 cup Greek yogurt or sour cream (or a combination of both)
2 cloves garlic, minced
Juice from 2 fresh limes
Salt and pepper, to taste
Remaining ingredients:
8 taco-sized corn tortillas, warmed
1 small white onion, finely chopped
Handful of fresh cilantro or parsley, finely chopped
Directions
Marinade the flank steak: Whisk together al steak marinade ingredients in a nonreactive bowl. Add steak to a large, resealable plastic bag and pour marinade into the bag. Close bag and massage marinade into steak. Place in refrigerator and chill for 1 hour.
While the steak is resting, make the avocado cream sauce. Add all sauce ingredients to a blender or food processor and pulse until smooth. Move sauce to a nonreactive container, cover and refrigerate until ready to use.
Once the steak has marinaded for an hour, remove from bag and shake off excess marinade. Preheat grill to medium-high. Grill for 12-15 minutes, flipping once in the middle of cooking. Remove from heat and let rest for 10 minutes before thinly slicing.
To assemble the tacos, place a few pieces of steak in a tortilla. Top with avocado sauce, onion and cilantro. Serve immediately.
While the steak is resting, make the avocado cream sauce. Add all sauce ingredients to a blender or food processor and pulse until smooth. Move sauce to a nonreactive container, cover and refrigerate until ready to use.
Once the steak has marinaded for an hour, remove from bag and shake off excess marinade. Preheat grill to medium-high. Grill for 12-15 minutes, flipping once in the middle of cooking. Remove from heat and let rest for 10 minutes before thinly slicing.
To assemble the tacos, place a few pieces of steak in a tortilla. Top with avocado sauce, onion and cilantro. Serve immediately.
Looking for inspiration? Try these recipes:
Bacon Onion Jam
All American Chili
Stuffed Butternut Squash with Chickpeas, Quinoa and Cranberries
