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Citrus Marinated Steak Taco Bowls

Prep 60 min
Cook 16 min
Servings 8 Tacos

Orange and lime juice marinated grilled steak, combined with a serrano chile fueled guacamole, gives these tacos a spicy zestiness that pairs perfectly with a Corona™ Familiar.

Ingredients

Steak

  • 1 skirt or flank steak (about 11/4 pounds)
  • 3 tablespoons orange juice
  • 3 tablespoons lime juice
  • 3 cloves garlic, finely chopped
  • 1 package (1 oz) Old El Paso™ taco seasoning mix

Guacamole

  • 2 large ripe avocados, pitted, peeled and mashed
  • 1 medium serrano chile, seeded, finely chopped
  • 1/2 cup chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package
  • 1/2 cup chopped tomatoes
Print Recipe

Directions

  • Place beef in large, resealable food-storage plastic bag. In small bowl, mix orange juice, 2 tablespoons of the lime juice, the garlic and taco seasoning mix. Pour marinade over beef. Seal bag; refrigerate at least 30 minutes but no longer than 4 hours.
  • Heat gas or charcoal grill.
  • Remove steak from marinade; discard marinade. Place steak on grill over medium heat. Cover grill, and cook 11 to 16 minutes, turning once, until beef is of desired doneness (at least 145°F). Let stand 5 minutes. Cut beef across grain, into thin slices.
  • Meanwhile, to make guacamole, in medium bowl, mash avocados. Add serrano chile, 1/4 cup of the red onion, the cilantro, remaining 1 tablespoon lime juice and the salt; gently stir to combine.
  • Divide steak among tortilla bowls. Top with guacamole, remaining 1/4 cup red onion and the chopped tomato

Citrus Marinated Steak Taco Bowls

Orange and lime juice marinated grilled steak, combined with a serrano chile fueled guacamole, gives these tacos a spicy zestiness that pairs perfectly with a Corona™ Familiar.

prep 16 min
cook 60 min
servings 8 Tacos

Ingredients

Steak

  • 1 skirt or flank steak (about 11/4 pounds)
  • 3 tablespoons orange juice
  • 3 tablespoons lime juice
  • 3 cloves garlic, finely chopped
  • 1 package (1 oz) Old El Paso™ taco seasoning mix

Guacamole

  • 2 large ripe avocados, pitted, peeled and mashed
  • 1 medium serrano chile, seeded, finely chopped
  • 1/2 cup chopped red onion
  • 2 tablespoons finely chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1 package (8 count) Old El Paso™ soft tortilla bowls, heated as directed on package
  • 1/2 cup chopped tomatoes

Directions

  • Place beef in large, resealable food-storage plastic bag. In small bowl, mix orange juice, 2 tablespoons of the lime juice, the garlic and taco seasoning mix. Pour marinade over beef. Seal bag; refrigerate at least 30 minutes but no longer than 4 hours.
  • Heat gas or charcoal grill.
  • Remove steak from marinade; discard marinade. Place steak on grill over medium heat. Cover grill, and cook 11 to 16 minutes, turning once, until beef is of desired doneness (at least 145°F). Let stand 5 minutes. Cut beef across grain, into thin slices.
  • Meanwhile, to make guacamole, in medium bowl, mash avocados. Add serrano chile, 1/4 cup of the red onion, the cilantro, remaining 1 tablespoon lime juice and the salt; gently stir to combine.
  • Divide steak among tortilla bowls. Top with guacamole, remaining 1/4 cup red onion and the chopped tomato

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