Avocado Lime Steak Tacos
Avocado Lime Steak Tacos
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak, about 1-inch thick
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Avocado Lime Crema
- 2 large avocados, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon kosher salt
For Assembly and Toppings
- 1 tablespoon olive oil
- 12 corn tortillas
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1/4 cup Cotija cheese, crumbled, optional
Instructions
- 1
In a medium bowl, combine the flank steak with 1/4 cup lime juice, 2 tablespoons olive oil, chili powder, ground cumin, garlic powder, 1 teaspoon kosher salt, and black pepper. Rub the marinade evenly over the steak. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for best flavor.
⏱️ 15 min - 2
While the steak marinates, prepare the avocado lime crema. In a food processor or blender, combine the scooped avocados, sour cream, 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, and 1/2 teaspoon kosher salt. Blend until smooth and creamy. If you don't have a food processor, mash the avocado with a fork and then stir in the remaining ingredients until well combined.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the marinated flank steak in the hot skillet. Sear for 4 to 6 minutes per side for medium-rare to medium doneness (135-145°F internal temperature), or until desired doneness is reached. Remove steak from skillet and transfer to a cutting board. Tent loosely with foil and let rest for 5-7 minutes.
⏱️ 15 min•🌡️ 400-450°F - 4
While the steak rests, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them directly on a dry skillet or griddle over medium heat for about 15-30 seconds per side, until pliable and warm.
⏱️ 3 min - 5
Thinly slice the rested flank steak against the grain into bite-sized strips. Assemble the tacos: Place a generous amount of sliced steak into the center of each warm tortilla. Drizzle generously with the avocado lime crema. Garnish with diced red onion, additional chopped fresh cilantro, and crumbled Cotija cheese if desired. Serve immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Avocado Lime Steak Tacos
Ingredients
For the Steak Marinade
- 1 1/2 pounds flank steak, about 1-inch thick
- 1/4 cup lime juice
- 2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Avocado Lime Crema
- 2 large avocados, pitted and scooped
- 1/2 cup sour cream
- 2 tablespoons lime juice
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon kosher salt
For Assembly and Toppings
- 1 tablespoon olive oil
- 12 corn tortillas
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh cilantro, chopped, for garnish
- 1/4 cup Cotija cheese, crumbled, optional
Instructions
- 1
In a medium bowl, combine the flank steak with 1/4 cup lime juice, 2 tablespoons olive oil, chili powder, ground cumin, garlic powder, 1 teaspoon kosher salt, and black pepper. Rub the marinade evenly over the steak. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours for best flavor.
⏱️ 15 min - 2
While the steak marinates, prepare the avocado lime crema. In a food processor or blender, combine the scooped avocados, sour cream, 2 tablespoons lime juice, 1/4 cup chopped fresh cilantro, and 1/2 teaspoon kosher salt. Blend until smooth and creamy. If you don't have a food processor, mash the avocado with a fork and then stir in the remaining ingredients until well combined.
⏱️ 5 min - 3
Heat 1 tablespoon of olive oil in a large cast-iron skillet or heavy-bottomed pan over medium-high heat until shimmering. Carefully place the marinated flank steak in the hot skillet. Sear for 4 to 6 minutes per side for medium-rare to medium doneness (135-145°F internal temperature), or until desired doneness is reached. Remove steak from skillet and transfer to a cutting board. Tent loosely with foil and let rest for 5-7 minutes.
⏱️ 15 min•🌡️ 400-450°F - 4
While the steak rests, warm the corn tortillas. You can do this by wrapping them in a damp paper towel and microwaving for 30-60 seconds, or by heating them directly on a dry skillet or griddle over medium heat for about 15-30 seconds per side, until pliable and warm.
⏱️ 3 min - 5
Thinly slice the rested flank steak against the grain into bite-sized strips. Assemble the tacos: Place a generous amount of sliced steak into the center of each warm tortilla. Drizzle generously with the avocado lime crema. Garnish with diced red onion, additional chopped fresh cilantro, and crumbled Cotija cheese if desired. Serve immediately.
⏱️ 3 min