8 Mission® Street Tacos Corn Tortillas, warmed
1 lb. Flank steak, trimmed of fat
2 cups Lettuce, shredded
½ cup Queso quesadilla cheese, shredded
½ cup Favorite salsa, red or green
1 Avocado, sliced
1 Lime, cut into wedges
2 tbsp. Lime juice, freshly squeezed
2 tbsp. Extra-virgin olive oil
2 tbsp. Orange juice
1 tbsp. Garlic (6 cloves), freshly minced
1 tbsp. Onion, finely minced
¼ tsp. Ground cumin
1/8 tsp. Smoked paprika
¼ cup Fresh cilantro leaves, chopped
In small skillet, over medium heat, place all marinade ingredients except cilantro leaves. Heat until mixture is hot (2 to 3 minutes); let cool. Place flank steak in a large resealable plastic bag; add cooled marinade and cilantro leaves. Refrigerate for at least 4 hours. One hour before grilling, take meat out of refrigerator and let sit on counter.
Meanwhile, heat grill to medium-high heat. Remove steak from marinade and discard leftover marinade. Cook steak for 5 minutes on first side, turn over and cook an additional 3 to 5 minutes or until thermometer reaches at least 145 F. Slice steak across grain into thin slices.
To assemble the taco: place several slices of steak in the center of one corn tortilla, add ¼ cup of shredded lettuce, 1 tbsp. shredded queso cheese, 1 tbsp. of salsa, and 1 slice of avocado. If desired, garnish with a dollop of sour cream and a slice of lime. Repeat with remaining tortillas and ingredients.
8 ServingsPrint Recipe