Steak Tacos with homemade salsa and avocado cream

Salsa Ingredients:
- 5-6 Roma tomatoes, cut into quarters
- 1 can (14 oz.) diced tomatoes
- 2 green onions, roughly chopped
- ½ red onion, chopped
- 1 jalapeno, roughly chopped (remove the seeds if you want to cut down some heat)
- 1/3 cup fresh cilantro or parsley
- 1 clove garlic, chopped
- Juice from 1 lime
- ½ teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper
Avocado cream sauce ingredients:
- 1 ripe avocado
- 1/3 cup fresh cilantro or parsley
- Juice from 1 lime
- 2/3 cup water
- Salt
Steak Ingredients
- 1 pound skirt steak or flank steak
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 cloves garlic, minced
- Juice of 1 lime
- Corn tortillas
Salsa Instructions:
- Combine all ingredients in a food processor and pulse in short bursts until all ingredients are finely chopped and mixed together.
- I recommend making the salsa a few hours or even a day in advance so that the flavors have time to marinate together for better results.
Avocado cream instructions:
- Place all ingredients in a blender or food processor and blend until smooth.
Steak Instructions:
- In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice. Rub the seasoning mixture all over the steak as evenly as possible.
- Cook the steak either on a grill or in a large skillet until it reaches your preferred level of doneness.
- Allow the steak to rest for 5-10 minutes after it’s finished cooking. After it has rested, slice the meat into thin strips, slicing against the grain of the meat.
- Heat your tortillas in a small pan before plating. Plate them by topping the tortillas with a few strips of steak, then the salsa, then the avocado cream. Top with fresh cilantro if desired.