BEEF TACOS WITH RADISH AND AVOCADO SALSA
Enjoy these steak tacos that are packed with radishes and avocados for a healthy main course.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 25m
Number Of Ingredients 10
Steps:
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a medium bowl, gently stir together avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt. Cover with plastic wrap, pressing it directly against surface of salsa (to prevent discoloring); set aside.
- Arrange steak on prepared baking sheet. Rub both sides with cumin; season generously with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer steak to a cutting board; tent with foil, and let rest 5 minutes.
- While the steak is broiling, stack and wrap tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. (Alternatively, wrap in foil, and warm in oven in lower third, 5 minutes.)
- Cut steak crosswise into 2-inch-wide pieces; slice thinly on the diagonal. Dividing evenly, place beef on tortillas; top with salsa. Serve with lime wedges, if desired.
BEEF SOFT TACOS WITH GARLIC AVOCADO CREAM AND ROASTED ASPARAGUS SALSA
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 400 degrees F. Coat a large baking sheet with cooking spray.
- For asparagus: Arrange asparagus on baking sheet and season with salt and black pepper. Wrap garlic cloves in foil and place on baking sheet next to asparagus. Roast for 15 minutes, until asparagus and garlic are golden brown. Remove from oven.
- For tacos: While the asparagus is roasting, in a large skillet on medium-high heat, combine beef, chili sauce, green chiles, and chili powder and bring to a simmer for 5 minutes, or until liquid is absorbed.
- For garlic-avocado cream: In a medium bowl, combine roasted garlic, sour cream and avocado. Mash with a fork until blended and smooth. Season, to taste, with salt and black pepper.
- For the salsa: Chop 1/4 of the asparagus into small pieces, making about 1 cup, reserve remaining asparagus for soup, about 4 cups. In a medium bowl, combine chopped asparagus, diced tomato, cilantro, lime juice, and cumin. Season, to taste, with salt and freshly ground black pepper.
- To serve, spoon beef into tortillas and top with shredded lettuce and cheese. Serve garlic-avocado cream and asparagus salsa on the side.
BEEF TACOS WITH SALSA VERDE
Provided by Food Network Kitchen
Time 6h20m
Number Of Ingredients 12
Steps:
- Heat the vegetable oil in a large skillet over medium-high heat. Season the beef with the cumin, 1 teaspoon salt and 1/4 teaspoon pepper. Add to the skillet and cook until golden brown, about 3 minutes per side.
- Transfer the meat to a 6-quart slow cooker, then add the salsa, onion and garlic. Cover and cook on high, 6 hours.
- Remove the meat to a cutting board and shred with 2 forks, discarding the excess fat. Return the meat to the slow cooker and stir in the cilantro.
- Serve the meat in tortillas and top as desired. Serve with lime wedges.
STEAK TACOS WITH CILANTRO-RADISH SALSA
Categories Brunch Kid-Friendly Quick & Easy Dinner Lunch Steak Spring Summer Bon Appétit Small Plates
Number Of Ingredients 10
Steps:
- Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.
- Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.
- Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.
STEAK TACOS WITH AVOCADO SALSA
A cool avocado salsa complements hot slices of marinated beef.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h35m
Yield 4
Number Of Ingredients 11
Steps:
- Squeeze limes into measuring cup; reserve 1 tablespoon juice for the salsa. In heavy-duty resealable food-storage plastic bag, mix remaining lime juice (about 1/4 cup), the cumin, 1/4 teaspoon salt, the pepper and garlic. Add beef; seal bag and turn to coat beef. Refrigerate 1 hour to marinate, turning occasionally.
- Meanwhile, in medium bowl, mix tomatoes, onion, avocado, reserved 1 tablespoon lime juice and 1/8 teaspoon salt; toss to coat.
- Set oven control to broil. Remove beef from marinade; discard marinade. Place beef on rack in broiler pan. Broil with top 4 to 6 inches from heat 10 to 15 minutes or until desired doneness, turning once. Let stand 5 minutes. Cut diagonally across grain into very thin slices.
- Warm tortillas as directed on package. Divide steak strips among tortillas; top each with about 1/4 cup avocado salsa; fold in half.
Nutrition Facts : Calories 380, Carbohydrate 32 g, Cholesterol 85 mg, Fiber 7 g, Protein 37 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 2 g, TransFat 0 g
BEEF TACOS WITH RADISH AND AVOCADO SALSA
Steps:
- Heat the broiler, with the rack 4 inches from the heat. Line a rimmed baking sheet with aluminum foil. In a bowl, gently stir together the avocado, radishes, cilantro, jalapeño, lime juice, and oil; season with salt. Cover with plastic wrap, pressing it directly against the surface of the salsa (to prevent discoloring); set aside.
- Arrange the steak on the baking sheet. Rub both sides with cumin; season generously with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer the steak to a cutting board; tent with foil, and let rest for 5 minutes.
- While the steak is broiling, stack and wrap the tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. (Alternatively, wrap in foil, and warm in the lower third of the oven, 5 minutes.)
- Cut the steak crosswise into 2-inch-wide pieces; slice thin on the diagonal. Dividing evenly, place the beef on the tortillas; top with the salsa. Serve with lime wedges.
BEEF & AVOCADO TACOS
Make and share this Beef & Avocado Tacos recipe from Food.com.
Provided by gojenni714
Categories Steak
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Drizzle lemon juice over avocado.
- Toss gently and set aside.
- Trim fat from steak.
- Cut beef into 2x1 inch thin strips.
- Thread steak onto four 12 inch skewers, accordion style.
- Thread onions and peppers on additional skewers, alternately with onion and pepper.
- Brush with oil.
- Grill kabobs over medium heat for 10 to 12 minutes or until steak is cooked to desired doneness.
- Brush occasionally with salsa.
- Divide steak, onion, peppers, avocado lettuce and tortillas.
- Serve with tortillas and additional salsa.
Nutrition Facts : Calories 387.5, Fat 27.9, SaturatedFat 8.4, Cholesterol 76, Sodium 260.4, Carbohydrate 11.9, Fiber 4.6, Sugar 3.8, Protein 23.9
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BEEF TACOS WITH RADISH AND AVOCADO SALSA - SIDEWALK SHOES
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- Heat a broiler with a rack about 4 inches from the heat and line a rimmed baking sheet with aluminum foil.
- Combine the avocado, radishes, cilantro, jalapeno pepper, lime juice and oil in a small bowl. Place plastic wrap touching the surface over it to prevent the avocado from browning.
- Place steak on aluminum foil lined baking sheet. Rub both sides with ground cumin and salat and pepper. Broil about 3-4 minutes per side for medium rare. Transfer to a cutting board, tent with aluminum foil and allow to rest for 5 minutes.
- While the steak is broiling, wrap tortillas in a damp paper towel and microwave for about 1 to 2 minutes, or wrap in foil and warm in the lower third of the oven for about 5 minutes.
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