Grilled Steak Tacos

🧂 Ingredients

• 2 pounds tri-tip steaks

  (or flat-iron)
• 12 corn tortillas
• 2 limes, cut into quarters
• 2 tablespoons Fajita Seasoning

  (sub with your favorite bottled fajita seasoning)
• For guacamole:
• 2 large ripe avocados, halved, scooped and mashed
• 2 medium tomatoes, seeded and chopped
• 1/4 cup chopped red onion
• juice of 1 lime
• 1 small jalapeno, seeded and finely chopped
• 2 tablespoons cilantro, chopped
• 1/4 teaspoon salt
• Queso

  optional
• Fire Roasted Salsa

  optional

Instructions

• 1 Preheat the grill to medium-high heat, or 375 degrees F. If using a charcoal
  grill, add some pecan or cherry wood chips to the fire for additional smokiness.
• 2 Season steaks on both sides and let them stand at room temp for 15-20 minutes
  while the grill heats.
• 3 Place steaks on the grill and cook for 6-8 minutes per side, depending on
  thickness and desired doneness.
• 4 Once cooked, place them on a clean cutting board and rest them for 5 minutes.
  Slice or chop.
• 5 Lightly toast the tortillas on both sides in an oiled skillet.
• 6 Slice steak against the grain into 1/4″ slices and serve on warmed tortillas,
  topped with guacamole and lime wedges on the side.
• 7 *See the notes section below for the guacamole recipe.
• 8 Leftover grilled steak can be stored in a separate container from the rest of
  the taco ingredients in the refrigerator for up to 3 days.

Nutrition Info