Perfect Guacamole Tacos
I’ve always thought there was something wonderful about the taste of avocado and steak. So in this recipe I’ve tried to balance the two for epic flavor!
This recipe is gluten and onion free.
- 1-2lb flank steak (depending on your carnivorousness)
- 1/2 cup soy sauce
- 1 garlic clove (minced)
- 1 large Serrano pepper (sliced diagonally & de-seeded)
- Onion poweder
- Northwoods Fire from Penzeys Spices (or your favorite spice)
- Salt & Pepper
- 1-2oz of Rum
- 4 large ripe avocados
- 1 Green bell pepper
- 2 Serrano peppers
- lime juice
- 2 celery sticks (can replace with onion if desired)
- Dried Cilantro
Put the blocks in a bowl and mix with chopped bell peppers, 2 minced Serrano peppers, 1 tbs lime juice, cilantro and 2 chopped celery sticks. Mix and then add pepper to taste. Cover the bowl and save in the fridge til your ready to eat.
Cook the steaks with enough oil to cover your pan. I recommend using olive oil with medium heat. Turn your steaks after 5 minutes (it should be sizzling) and then check the pinkness of your steaks after another 5 minutes. Cook as you desire and let sit for at least 10 minutes after they are done cooking.
You should serve with rice, chopped romaine lettuce, chopped tomatoes, shredded cheese and sour cream. I usually let people choose between hard to soft corn tacos as well.