Every time you select California Avocados, you support the family farmers dedicated to bringing you fresh, premium fruit with outstanding taste and creamy texture. California Avocados are in season Spring through Fall. So check the label and be sure to Insist on California Avocados.

Find Out More

MINI BEEF TACOS WITH CITRUS SALSA
View on Mobile Site

Rating

5 of 5 1

1 Ratings | 0 Comments

Add to My Recipes

  • Preparation

    5 min

  • Cook Time

    30 min

  • Total Time

    35 min

Mini Beef Tacos with Citrus Salsa

Author: Recipes and photo courtesy of The Beef Checkoff

Recipe Provided By

Ingredients

  • 2.000 2
    beef shoulder top blade (flat iron) steaks (8 ounces each)
  • 12.000 12
    corn tortillas (6 to 7-inch diameter)
  • 1.000 1 Tbsp.
    vegetable oil
  • 0.000
    Salt and pepper
  • 0.000

    Citrus Salsa

  • 0.333 ⅓ cup
    chopped jicama
  • 0.333 ⅓ cup
    chopped orange
  • 1.000 1 Tbsp.
    finely chopped jalapeno pepper
  • 2.000 2 tsp.
    red wine vinegar
  • 1.000 1 Tbsp.
    chopped fresh cilantro
  • 0.500 ½ tsp.
    grated orange peel
  • 0.000

    Avocado Cream

  • 0.500 ½ cup
    mashed ripe, Fresh California Avocado
  • 1.000 1 Tbsp.
    low-fat dairy sour cream
  • 0.000

    Rub

  • 2.000 2 tsp.
    ground cumin
  • 1.000 1 tsp.
    grated orange peel

Recalculate Ingredients

Choose how many servings you wish to prepare and click Recalculate to adjust the ingredients.

Instructions

  1. Combine Citrus Salsa ingredients in small bowl; season with salt and pepper as desired. Set aside.
  2. Combine Avocado Cream ingredients in small bowl; season with salt and pepper as desired. Set aside.
  3. Combine Rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer steaks to carving board.
  4. Meanwhile, cut 1 "mini tortilla" from each tortilla with 4-inch diameter cookie cutter. Discard tortilla scraps or save for another use. Lightly brush both sides of mini tortillas with oil. Grill over medium heat 1 to 3 minutes or until lightly crisp, turning once.
  5. Carve steaks lengthwise in half, then crosswise into thin slices. Season with salt and pepper as desired. Top each mini tortilla with equal amounts of avocado cream, beef slices and salsa. Serve immediately.

Cook's Tip:  To pan-broil steaks, heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally.

Cook's Tip:  Four-inch mini corn tortillas are occasionally available in Hispanic markets and some large supermarkets.

Recipe and photo courtesy of The Beef Checkoff
www.BeefItsWhatsForDinner.com

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados.

Nutrition information per serving

Nutrition information per serving: 153 calories; 7 g fat (2 g saturated fat; 3 g monounsaturated fat); 24 mg cholesterol; 36 mg sodium; 14 g carbohydrate; 2.7 g fiber; 9 g protein; 1.7 mg niacin; 0.2 mg vitamin B6; 1.7 mcg vitamin B12; 1.3 mg iron; 12.4 mcg selenium; 3.0 mg zinc.

This recipe is an excellent source of vitaminB12 and zinc; and a good source of fiber, protein, vitaminB6 and selenium.

hide

Comments

No one has commented on this page yet.


You can't post comments until you have logged in. Please .