Family Foods

Spicy Steak Tacos

Makes 8. By Sobey's

Ingredients:

Marinade

• 1 cup (250 mL) chopped fresh cilantro
• 1/2 cup (125 mL) orange juice
• 1/2 cup (125 mL) olive oil
• 1/4 cup (60 mL) lime juice
• 1 jalapeno, minced
• 2 tbsp (30 mL) chopped garlic
• 1 tbsp (15 mL) ground cumin
• 1/ tsp (2 mL) granulated sugar

Tacos

• 2 lb (1 kg) flank steak or skirt steak, cut in 4 pieces along the grain
• 16 5-in. (12 cm) Compliments Balance Multigrain with Flax Tortillas, warmed
• 1/2 cup (125 mL) Sensations by Compliments Roasted Tomato Salsa
• 2 ripe avocados, pitted, peeled and sliced
• 1 sweet red pepper, seeded and sliced
• 1/2 red onion, peeled and thinly sliced
• 1 lime, cut in wedges
• 1/4 cup (60 mL) sour cream (optional)

Directions:

MARINADE

1. In a blender, blend cilantro, orange juice, oil, lime juice, jalapeño, garlic, cumin and sugar until smooth.
2. Pour marinade over steak; cover and refrigerate for 1 to 8 hours.

TACOS

1. Heat barbecue to medium-high. Remove steak from marinade; grill, basting with marinade 2 or 3 times, for 8 to 10 min. for medium or until instant-read thermometer reads 160°F (71°C). Discard remaining marinade. Allow steak to rest 5 to 10 min. before carving against the grain into thin slices.
2. Wrap steak in tortilla with salsa, avocado, red pepper and onion. Squeeze lime wedge over top, and add a dollop of the sour cream (if using).