Taco Night: Fish and Flank Steak Tacos

My sister, Becky, and I made dinner last night in Florida.

Menu
Flank Steak Tacos
Fish Tacos
Guacamole
Pico de Gallo
Spanish Rice
Black Bean Salad

Becky made the pico, guacamole, Spanish rice and the marinade for the fish tacos. I made the flank steak marinade and black bean salad.

To make the guacamole she combined 3 avocados, a 7 oz can of salsa verde, a chopped tomato and salt. Mix well. Keep a pit of the avocado in the bowl until serving to help keep the guacamole from turning brown.

The pico was her typical recipe, chop tomato, red onion, cilantro, jalapeno and combine in a bowl. Add salt. Chill until ready to use.


To make the marinade for the fish tacos combine 1/4 cup vegetable oil, 1 tablespoon chili powder, cilantro, 1 jalapeno, diced and the juice of 1 lime to a zip lock bag. We used a 1 lb piece of grouper and added it to the marinade for about 45 minutes. We cooked it on the grill for about 4 minutes on each side. We let it sit for about 5 minutes after we removed from the grill and then broke it into small pieces for the tacos. Garnish with slaw. We simply bought the packaged slaw vegetables that come shredded.





To make the marinade for the flank steak add the following ingredients into a zip lock bag, The juice of 2 limes and 1 orange, 1/4 large onion, diced, a handful cilantro, chopped, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt and pepper, 2 cloves of minced garlic, about 3 tablespoons of olive oil. Add 1.5 lb flank steak marinade for at least 1 hour. We cooked on the grill for about 7 minutes on each side. Remove from the grill and let rest for about 10 minutes. Slice thinly and cut against the grain. Garnish with chiuahua cheese, sour cream and shredded lettuce.


We heated up corn and flour tortillas.

The black bean salad consisted of a can and a half of black beans, drained and rinsed, a container of grape tomatoes, halved, a Florida avocado sliced into larger chunks, 1/2 large red onion chopped into chunks. Add a handful of cilantro, chopped and season with salt and pepper.






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