Beef Tacos with Radish and Avocado Salsa

ingredients:

1 avocado, halved, pitted, peeled and cubed

6 large red radishes, ends trimmed, halved, thinly sliced

1/4 cup chopped cilantro

1 T. chopped pickled jalapeno chile

2 tsp freshly squeezed lime juice, plus 1 lime cut into 8 wedges for garnish

1 tsp olive oil

coarse salt and pepper

1 lb skirt steak

1 T. ground cumin

8 corn tortillas (6 inch)

(i made double the salsa recipe and we ate all of it)

directions:

1. Pour 1 T. olive oil in a pan over medium high heat.  Rub skirt steak with cumin, salt and pepper.  Cook 5-6 min. on each side.  It should still be a little red.  then transfer to foil and wrap tightly.  Let rest for 10 minutes.  When steak has rested dice into cubes. (I used kitchen scissors for this, it worked much better than a knife).

2. Warm tortillas in a pan until pliable.  stack between paper towels to keep warm. 

3.  Place steak in shell, garnish with salsa and lime.