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Flank Steak Tacos with Roasted Corn and Avocado Salsa<\/p>\nFlank Steak Tacos with Roasted Corn and Avocado Salsa<\/p>\n
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1 lb. Flank or Skirt Steak<\/p>\n
1 T. Cumin<\/p>\n
1\/2 T. Chili Powder<\/p>\n
1\/2 T. Chipotle Powder<\/p>\n
1\/2 T. Ancho Powder<\/p>\n
1 tsp. Oregano<\/p>\n
1\/2 tsp. Garlic Powder<\/p>\n
1\/2 tsp. Red Pepper Flake<\/p>\n
1 T. Avocado or Grapeseed oil<\/p>\n
Salt & Pepper to taste<\/p>\n
<\/p>\n
1 Avocado diced<\/p>\n
1 Cup Roasted Corn frozen or fresh<\/p>\n
1 Serrano Pepper finely diced<\/p>\n
2 Garlic Cloves finely diced<\/p>\n
1\/2 Red Onion finely diced<\/p>\n
1 Lime zested and juiced<\/p>\n
1 T. Cilantro chopped<\/p>\n
Salt & Pepper to taste<\/p>\n
<\/p>\n
Orange Zest<\/p>\n
Flour Tortilla<\/p>\n
Queso Blanco<\/p>\n
<\/p>\n
Dry the steak with paper towel. Coat in the spice mix. Heat the oil in a skillet over medium-high heat.<\/p>\n
Cook the steak on each side for about 4-5 minutes. Let the steak rest for 10 minutes. To defrost frozen corn, microwave with a little bit of water for about a minute. Strain off excess water after. Combine all of the salsa ingredients. Heat the tortillas over an open gas range flame for about 30 seconds-1 minute per side. Add the meat and salsa. Top with cheese, orange zest, and torn cilantro.<\/p>\n","protected":false},"excerpt":{"rendered":"
Flank Steak Tacos with Roasted Corn and Avocado Salsa 1 lb. Flank or Skirt Steak 1 T. Cumin 1\/2 T. Chili Powder 1\/2 T. Chipotle Powder 1\/2 T. Ancho Powder 1 tsp. Oregano 1\/2 tsp. Garlic Powder 1\/2 tsp. Red Pepper Flake 1 T. Avocado or Grapeseed oil Salt & Pepper to taste 1 Avocado diced 1 Cup Roasted Corn frozen or fresh 1 Serrano Pepper finely diced 2 Garlic Cloves finely diced 1\/2 Red Onion finely diced…<\/p>\n