4

Grilled Avocado and Flank Steak Soft Tacos

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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