Easy Steak Tacos with Avocado Salsa
If you know me, you know I LOVE tacos. I spent my young adult life in California, which meant you could find the best taco trucks on each corner. When tacos were a buck each, who really needed to cook their own? My favorite was always the carne asada (with everything on it!) and I could easily down four tacos in one sitting.
With this recipe, I tried to recreate some of the flavors you may have missed with regular recipes and added a spicy kick. There isn’t a lot of prep work and when you pair it with my avocado salsa, you’ll be making this more often than you think.
You’re going to start by marinating the steak. It really doesn’t matter what type of steak you use but I used flank steak (about two pounds) that was already chopped up. In a bowl, throw in the steak and add the juice of one lime, one tablespoon chipotle powder, one tablespoon cumin powder, one tablespoon black pepper, one chopped jalapeño, four cloves of chopped garlic, salt to taste, and two tablespoons of oil. Put it in the refrigerator to marinate while you prep the other ingredients.
Take a can of sweet corn and drain the liquid completely. In a cast iron pan (normal nonstick pans are fine too), toast the corn until it chars. This is my shortcut way of making charred corn quickly! It adds a ton of flavor and it’s the best way to eat corn.
Next, in a saucepan with boiling water, add in two tomatillos, two jalapeños, and three garlic cloves. Cook them until they are all soft. Drain the water and blend together. Add in a whole avocado, one tablespoon lime juice and salt and mix again. The salsa should be super smooth and creamy!
Using the same pan that you used to char the corn, you’re going to cook the steak. You will notice that as the meat cooks, it releases liquid. Don’t throw that away! Once all the meat is done cooking, simmer that liquid until it reduces into a thicker one and pour on the cooked meat. This adds a lot of flavor and keeps your meat juicy.
The last step is to assemble your tacos with heated corn tortillas and toppings of your choice. Since these are on the spicy side, I recommend white onions, cilantro and sour cream. You can add cheese and chunky red salsa as well!
