Ingredients:

  • 1 lb (450g) flank steak
  • 2 tablespoons olive oil
  • 2 tablespoons lime juice (about 1 lime)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon Mexican oregano
  • 1 teaspoon chili powder
  • Salt and pepper to taste
  • 1 cup diced tomatoes
  • ½ cup finely chopped red onion
  • 1 jalapeño, seeded and minced
  • ¼ cup chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 ripe avocado
  • ½ cup sour cream
  • 8 small corn tortillas
  • Fresh cilantro leaves for garnish
  • Lime wedges for serving

Instructions:

  1. In a bowl, combine olive oil, lime juice, garlic, cumin, oregano, chili powder, salt, and pepper. Add flank steak, ensure it’s well-coated, and marinate for at least 30 minutes.
  2. In a mixing bowl, combine diced tomatoes, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.
  3. In a blender or food processor, blend avocado, sour cream, lime juice, and salt until smooth. Adjust seasoning to taste.
  4. Preheat the grill to medium-high heat. Remove steak from marinade and grill for about 4-5 minutes per side until the internal temperature reaches 130°F for medium-rare. Rest for 5 minutes.
  5. Slightly grill tortillas for about 30 seconds on each side until warm and pliable.
  6. Slice the steak against the grain into thin strips. Place steak in the tortillas, top with fresh salsa and drizzle with avocado crema. Garnish with cilantro.