Ingredients
- Juice of 2 limes
- 1 1/2 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds flank steak
- 8 corn tortillas
- 1/2 small red onion diced
- 1/4 cup fresh cilantro chopped
- 1 avocado sliced
Instructions
- In a medium bowl, mix the lime juice, olive oil, minced garlic, chili powder, cumin, paprika, salt, and black pepper.
- Put the flank steak in a shallow dish or a resealable bag. Pour the marinade over the steak, making sure it's evenly coated. Cover and refrigerate for a minimum of 30 minutes.
- Preheat a grill or grill pan over medium-high heat.
- Remove the steak from the marinade, and let any excess drip off. Grill the steak for 4-7 minutes per side, or until the desired level of doneness.
- Rest the steak for 5 minutes, and then slice thinly against the grain.
- Warm the corn tortillas on the grill or in a skillet until soft.
- Place the sliced steak on each tortilla. Top with diced red onion, chopped cilantro, and avocado slices.