Ingredients
- FOR PICKLED ONIONS:
- 1/3 cup cider vinegar
- 1 1/2 tablespoons cider vinegar
- 3/4 teaspoon salt
- 1 medium (6 to 8 oz) red onion, halved lengthwise and cut into 1/2-inch wide wedges.
- FOR GUACAMOLE:
- 2 (6 oz) firm ripe avocados
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon finely chopped fresh jalapeno (optional)
- FOR TACOS:
- 1 pound flank steak
- 8 (7-inch) flour tortillas
- Shredded cabbage, sliced radishes, thinly sliced jalapenos, fresh cilantro
Directions
-
FOR PICKLED ONIONS:
-
Combine vinegar, sugar, and salt in a small saucepan. Heat through over medium low until sugar and salt dissolve. Add onions and simmer, covered, 2 minutes. Remove from heat and stir through to coat onions with vinegar mixture. Cool. (At this point, onions can be prepared up to 8 hours or 1 day ahead and kept covered and chilled.)
-
FOR GUACAMOLE:
-
Halve avocados lenthwise and pit. Scoop out flesh with a spoon and transfer to a bowl. Add lime juice, jalapeno, and ½ teaspoon salt and coarsely mash with a potato masher or fork.
-
FOR TACOS:
-
Pat steak dry and sprinkle all over with salt and pepper. Put on rack of a broiler pan and broil 2 to 3 inches from heat, turning over once, 6 to 8 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice steak against the grain. Serve inside tortillas with toppings.