Flank Steak Tacos with Avocado & Red Onion Salad Recipe

This combination is also delicious layered in bolillos (crusty Mexican rolls) or soft French rolls.

This recipe, and others like it, can be found in the article “40 Crowd-Pleasing Labor Day Recipes.”

1 flank steak (about 1 lb.)

3 tablespoons extra-virgin olive oil, divided

1 teaspoon kosher salt, divided

1 teaspoon pepper, divided

1/2 teaspoon smoked paprika

2 ripe avocados, peeled, quartered, and thickly sliced crosswise

1/2 medium red onion, thinly sliced

1/2 jalapeño chile, thinly sliced

1/4 cup loosely packed cilantro leaves

2 tablespoons lime juice

12 corn tortillas (6 in. wide)

Step 1

Heat a grill to high (450° to 550°). Brush steak with 1 tbsp. oil, 1/2 tsp. each salt and pepper, and the smoked paprika. Grill steak, covered, turning once, 6 to 8 minutes total for medium-rare (cut to test). Lift to a cutting board and loosely cover with foil (keep grill on).

Step 2

While steak rests, toss avocados, onion, jalapeño, cilantro, lime juice, remaining 2 tbsp. oil, and remaining 1/2 tsp. each salt and pepper in a large bowl.

Step 3

Thinly slice steak against the grain. Quickly grill tortillas a few seconds on each side to warm them. Serve steak with salad and tortillas.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories428

% Daily Value *
Total Fat 24g31%

Saturated Fat 4.6g23%
Cholesterol 29mg10%
Sodium 359mg16%
Total Carbohydrate 35g13%

Dietary Fiber 6.8g25%
Protein 19g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Flank Steak Tacos with Avocado and Red Onion Salad