Fiery Carne Asada Tacos with Avocado Pico de Gallo

*These very well may be the best tacos we've ever had.  They left a little kick behind and were very easy.  The recipe is overall spicy, but you could tame it down or kick it up no matter how hot you like it!

Marinate the meat up to 8 hours and no less than 3 hours ahead.  For the budget conscious, you can certainly use a less expensive cut and marinate longer for tenderness.  If you don't have kosher salt, you can use regular table salt.

Marinade
1/4 cup fresh lime juice (about 2 medium)
1 (1 lb) skirt-steak, trimmed
1 tsp ground cumin
1/2 tsp kosher salt
1/2 tsp ground red pepper

Pico de Gallo
1 cup diced seeded tomato
1/4 cup diced onion
3 tbsp finely chopped fresh cilantro
1 tbsp diced seeded jalapeno pepper (we like it extra spicy so I leave the seeds in)
1 tbsp fresh lime juice
1 garlic clove, minced
1 medium avocado, diced
1/4 tsp kosher salt

8 corn tortillas
Cooking spray

Combine 1/4 cup lime juice and steak in shallow dish (not metal).  Sprinkle cumin, 1/2 tsp salt, and red pepper over both sides of steak.  Cover and marinate in refrigerator 3 hours. 

Preheat grill.  Add steak to grill and cook 3 minutes on each side or until desired degree of doneness.  Let stand at least 10 minutes.  Cut steak into 1/2 inch pieces.

Combine tomato and next 5 ingredients (through garlic) in a bowl.  Gently stir in avocado and 1/4 tsp salt.
Heat tortillas in a nonstick skillet sprayed with a little cooking spray.  Be sure to evenly coat the pan each time you add new tortillas to the pan...this will insure even toasting.

Divide steak evenly among tortillas and top with pico.  Yield: 4 servings (2 steak-filled tortillas and 1/4 cup pico de gallo).

Calories 372  Fat 15.8g (sat 4.1g, mono 8.4g, poly 1.6g)  Protein 27.6g Carb 32.6g Fiber 5g Chol 50mg Iron 4mg Sodium 505mg Calc 115mg