Ingredients
- 1 cup pico de gallo
- 1/4 cup chili powder
- 2 tbsp. vegetable oil
- 1 lb. flank or skirt steak
- 6 four inch corn tortillas
- 1 cup canned black beans, rinsed and drained
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1 avocado, cut into 6 slices
- 5 lime wedges for garnish
- 5-6 plum tomatoes, chopped
- 2 tbsp. chopped Spanish onion
- 2 tbsp. chopped red onion
- 1 serrano or jalapeno pepper, chopped
- 4 tbsp., chopped cilantro
- Juice of 1 lime
- Pinch of sugar
- Salt, to taste
Directions
-
First mix pico de gallo ingredients in a medium bowl. Set aside. Make a paste with chili powder and oil, and rub onto meat. Grill steak until medium rare, about 2 to 3 minutes on each side; slice diagonally. Heat tortillas in the microwave. Spread beans on top of each. Add steak, pico de gallo, onion, cilatro, and avocado, and serve.