Ingredients
- 12 12 12 small corn tortilla(s)
- 1 1 1⁄2 1⁄2 tsp kosher salt
- 1 1 1⁄2 1⁄2 tsp granulated garlic
- 3 3⁄4 3⁄4 tsp chili powder, chipotle variety
- 3 3⁄4 3⁄4 tsp ground cumin
- 1 1 1 item(s)avocado, Hass, ripe but firm
- 1 1 1⁄2 1⁄2 tsp olive oil, extra virgin, divided
- 2 2 2 large sweet red pepper(s)
- 12 12 12 medium uncooked scallion(s), medium thickness
- 1 1 1 pound(s)uncooked lean flank steak
- 1 1⁄3 1⁄3 cup(s)uncooked red onion(s)
- 1 1⁄2 1⁄2 cup(s)crumbled feta cheese
- 1 1⁄2 1⁄2 cup(s)cilantro, leaves, torn
- 2 2 2 medium fresh lime(s), cut into wedges
- 1 1 to Tbsp hot sauce, or to taste
Details
Adapted from google.com
Preparation
Step 1
1 Heat grill to high. Stack tortillas and wrap in foil; set aside.
Step 2 In a small bowl, combine salt, garlic, chili powder and cumin; set aside.
Step 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.
Step 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.
Step 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.
Step 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.
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