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Serves: 8 Edit
Yields: 8 servings, 2 tacos each
Total Time: 30 min
Prep Time: 30 min
Tips & Techniques
These flank-steak soft tacos are so tasty and easy, they should be in everyone's repertoire. Plus they're made with fresh corn tortillas (not fried) and topped with a quick homemade salsa made with avocado, tomato, onion, and a bright squeeze of lime.
Tip: Cotija cheese, also called queso añejo or queso añejado, is an aged Mexican cheese similar to Parmesan. Find it near other specialty cheeses or in Mexican grocery stores.
1/2 cup(s) white vinegar
2 tablespoon(s) chili powder
2 tablespoon(s) extra-virgin olive oil
2.75 teaspoon(s) salt, divided
1 teaspoon(s) garlic powder
2 pound(s) flank or skirt steak, trimmed and cut into 3 equal portions
1 pound(s) tomatoes, chopped
2 fresh jalapeño peppers or serrano chiles, seeded and finely diced
1/2 cup(s) chopped onion
1/2 cup(s) chopped fresh cilantro
1 ripe but slightly firm avocado, diced
Juice of 1 lime
16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
0.33 cup(s) crumbled Cotija cheese (see Tip) or other shredded cheese
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1st Keep
 christinedaae
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