Carne Asada Tacos with Avocado Pico de Gallo

Ingredients

• 0.8 cup avocado diced ( 1 medium)
• 8  corn tortillas 
• 3 tablespoons cilantro leaves fresh finely chopped
• 1  garlic clove minced
• 1 teaspoon ground cumin 
• 0.5 teaspoon ground pepper red
• 1 tablespoon jalapeno diced seeded
• 0.8 teaspoon kosher salt 
• 0.3 cup juice of lime fresh ( 2 medium)
• 1 tablespoon juice of lime fresh
• 0.3 cup onion diced
• 1 cup plum tomatoes diced seeded
• 1 pound skirt steak trimmed

Equipment

• bowl
• frying pan
• grill pan

Directions

1. Combine 1/4 cup juice and steak in a shallow dish.
2. Sprinkle cumin, 1/2 teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator 3 hours.
3. Heat grill pan over high heat. Coat pan with cooking spray.
4. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness.
5. Let stand at least 10 minutes.
6. Cut steak into 1/2-inch pieces.
7. Combine tomato and next 5 ingredients (through garlic) in a bowl. Gently stir in avocado and 1/4 teaspoon salt.
8. Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo.
9. Serve with lime wedges, if desired.