Beef Tacos with Radish and Avocado Salsa Recipe

Name: Beef Tacos with Radish and Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes; 6 large red radishes, ends trimmed, halved, thinly sliced; 1/4 cup chopped cilantro; 1 tablespoon chopped pickled jalapeno chile; 2 teaspoons fresh lime juice, plus 1 lime cut into 8 wedges, for garnish (optional); 1 teaspoon olive oil; Coarse salt and fresh ground pepper; 1 pound skirt steak, cut crosswise into 3 pieces; 1 tablespoon ground cumin; 8 corn tortillas (6-inch)

Servings: persons

1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
6 large red radishes, ends trimmed, halved, thinly sliced
1/4 cup chopped cilantro
1 tablespoon chopped pickled jalapeno chile
2 teaspoons fresh lime juice, plus 1 lime cut into 8 wedges, for garnish (optional)
1 teaspoon olive oil
Coarse salt and fresh ground pepper
1 pound skirt steak, cut crosswise into 3 pieces
1 tablespoon ground cumin
8 corn tortillas (6-inch)

1
Heat the broiler, with the rack 4 inches from the heat.
2
Line a rimmed baking sheet with aluminum foil.
3
In a bowl, gently stir together the avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt.
4
Cover with plastic wrap, pressing it directly against the surface of the salsa (to prevent discoloring); set aside.
5
Arrange the steak on the baking sheet.
6
Rub both sides with cumin; season generously with salt and pepper.
7
Broil without turning until well browned, 6 to 8 minutes for medium-rare.
8
Transfer the steak to a cutting board; tent with foil, and let rest for 5 minutes.
9
While the steak is broiling, stack and wrap the tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes.
10
(Alternatively, wrap in foil, and warm in the lower third of the oven, 5 minutes.)
11
Cut the steak crosswise into 2-inch-wide pieces; slice thin on the diagonal.
12
Dividing evenly, place the beef on the tortillas; top with the salsa.
13
Serve with lime wedges.

509

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes, 6 large red radishes, ends trimmed, halved, thinly sliced, 1/4 cup chopped cilantro, 1 tablespoon chopped pickled jalapeno chile, and more.

Yes, Beef Tacos with Radish and Avocado Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Beef Tacos with Radish and Avocado Salsa

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