Carne Asada Taco with Avocado Pico de Gallo

From Cooking Light



Ingredients:
1/4 cup fresh lime juice (about 2 medium)
1 (1-pound) skirt steak, trimmed
1 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground red pepper
Cooking spray
1 cup diced seeded plum tomato
1/4 cup diced onion
3 tablespoons finely chopped fresh cilantro
1 tablespoon diced seeded jalapeño pepper
1 tablespoon fresh lime juice
1 garlic clove, minced
3/4 cup diced avocado (about 1 medium)
1/4 teaspoon kosher salt
8 corn tortillas
Lime wedges (optional)

Directions:
1. Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.

2. Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.

3. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.

4. Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.

Comments:
Adam cooked the meat on the grill outside, our avocado was questionable so I tossed it, but other than that I pretty much stuck to the plan (minus the cilantro, flour tortillas rather than corn.) It was too spicy for me, but Adam loved it. Typical.