Carne Asada Tacos with Pico de Gallo

Courtesy of Cooking Light (believe it or not)

I fell in love with this recipe and highly recommend making it with steak (as featured here), but it is also very good with some grilled tilapia or halibut.  This is my healthy alternative of going to get Chipotle (also cheaper and probably higher quality ingredients)!

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 red onion
• 3  tablespoons  finely chopped fresh cilantro (not the end of the world if left out)
• 1  tablespoon  diced seeded jalapeño pepper (optional)
• 1  tablespoon  fresh lime juice
• 1  garlic clove, minced
• 3/4  cup  diced avocado (about 1 medium)
• 1/4  teaspoon  kosher salt
• Tortillas (I use flour personally, but corn can be used too)

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 for up to 3 hours (I recommend at least 30 minutes). 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. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.

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 shredded cheddar cheese and sour cream, if desired.

Note: This go around, I mashed up the ingredients a bit more so it was more like a guacamole topping. I also did not have cilantro at home, so I left it out this time. The pico de gallo is also delicious on its own.