Grilled Avocado and Flank Steak Soft Tacos

4
Total Time
33 min
Prep
20 min
Cook
10 min
Serves
12
Difficulty
Easy
This amazing combination of grilled flank steak, peppers, scallions and (yes!) avocado makes a super-flavorful weeknight supper or party dish.

Ingredients

corn tortilla(s)

12 small

kosher salt

1½ tsp

granulated garlic

1½ tsp

chili powder

¾ tsp, chipotle variety

ground cumin

¾ tsp

avocado

1 item(s), medium, Hass, ripe but firm

olive oil

1½ tsp, extra virgin, divided

sweet red pepper(s)

2 large

uncooked scallion(s)

12 medium, medium thickness

uncooked lean flank steak

1 pound(s)

uncooked red onion(s)

cup(s), minced

crumbled feta cheese

½ cup(s)

cilantro

½ cup(s), leaves, torn

fresh lime(s)

2 medium, cut into wedges

hot sauce

1 Tbsp, or to taste

Instructions

  1. Heat grill to high. Stack tortillas and wrap in foil; set aside.
  2. In a small bowl, combine salt, garlic, chili powder and cumin; set aside.
  3. Cut avocado in half and remove pit; use a large tablespoon to gently scoop out each half. Brush cut sides of avocado with 1/2 teaspoon oil; sprinkle with 1/4 teaspoon spice mixture.
  4. Core and seed red peppers; slice each into 6 rings and place in a large bowl. Trim scallions; halve widthwise and add to peppers. Drizzle vegetables with remaining 1 teaspoon oil; toss with 1 teaspoon spice mixture. Rub remaining spice mixture all over steak.
  5. Place foil packet of tortillas on top rack of grill; place steak, peppers, scallions and avocado on grill close to heat. Grill vegetables and avocado until charred, about 2 to 3 minutes per side; remove from grill and set aside. Grill steak, flipping once, about 4 to 5 minutes per side, for medium rare or longer to desired degree of doneness; remove from grill and let rest a few minutes before very thinly slicing against the grain.
  6. To serve, cut each avocado half into 6 even pieces; mash one piece down center of each tortilla. Layer each with 1 pepper ring, 2 pieces scallion and about 1 ounce steak; garnish with onion, cheese and cilantro. Serve with lime wedges and hot sauce (optional). Yields 1 taco per serving.

Notes

If you want char marks on the tortillas, don’t wrap them in foil. Lay them in a single layer on grill until heated and grill marks appear.

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