Prep Time
Cook Time
Makes
FEATURED PRODUCT
INGREDIENTS
-
8
Mission Street Tacos Flour Tortillas, warmed -
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 -
1 ¼
tsp Ground cumin -
1 ¼
tsp Smoked paprika -
1 ¼
cup Fresh cilantro leaves, chopped -
1
lb Flank steak, trimmed of fat -
2
cups Lettuce, shredded -
1 ½
cup Queso quesadilla cheese, shredded -
1 ½
cup Favorite salsa, red or green -
1
Avocado, sliced -
1
cup Sour cream -
1
Lime, cut into wedges
INSTRUCTIONS
-
Step 1
Place the first seven ingredients in small skillet, over medium heat, to make the marinade. Heat until mixture is hot (2 to 3 minutes); let cool.
-
Step 2
Place flank steak in a large resealable plastic bag; add cooled marinade and cilantro leaves. Refrigerate for at least 4 hours.
-
Step 3
One hour before grilling, take meat out of refrigerator and let sit on counter.
-
Step 4
Heat grill to medium-high heat.
-
Step 5
Remove steak from marinade and discard leftover marinade.
-
Step 6
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.
-
Step 7
Slice steak across grain into thin slices.
-
Step 8
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.