Steak Tacos with Corn Salsa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Serves 4.
For the steak:
4-5 garlic cloves, minced
1 (4.25 oz) can diced green chilies (juice and all)
1/4 cup white onion, roughly chopped
1/2 cup olive oil
1/4 cup lime juice
3/4 tsp salt
1/4 tsp cumin
1/4 tsp ground black pepper
1-2 lbs. steak (round, strip, whichever kind you prefer- thinly sliced)
For the corn salsa:
1 (15 oz) can corn
1/3 cup red onion, diced
1 jalapeno, finely diced
1 tbs lime juice
1 tbs olive oil
1/2 tsp salt
For the tacos:
2 avocados, sliced
Pico de gallo or other chunky salsa
Flour tortillas
Cilantro, to garnish
Instructions
Combine all ingredients for the steak in a resealable plastic bag. Set in the refrigerator to marinate for 3-4 hours.
After marinating, prepare the corn salsa by combining all salsa ingredients in a bowl.
Heat a pan over medium heat and place steak in the pan and cook to desired doneness. Remove steak to a cutting board and allow to sit for 3-5 minutes. Slice into strips.
To assemble the tacos, fill tortillas with some steak, a spoonful of corn salsa, a spoonful of salsa, and a slice of avocado. Garnish with cilantro if desired.
From goeatandrepeat.com