Carne Asada Taco With Pico de Gallo

A "Cooking Light" recipe

Carne Asada Taco with Pico de Gallo : Serves 4 (2 tacos = 8 points +)

• 1/4 c. fresh lime juice ( about 2 medium limes)
• 1 ( 1 lb) skirt steak
• 1 tsp. ground cumin
• 1/2 tsp. sea salt
• 1/2 tsp. ground red pepper ( I did not use this much)

Pico de Gallo:

• 1 c. diced seeded plum tomatoes
• 1/4 c. diced onion
• 3 T. finely chopped cilanto
• 1 T. seeded diced jalepeno
• 1 T. fresh lime juice ( I use more)
• 3/4 c. diced avocado ( about 1 medium)
• 1/4 tsp. salt
• 8 corn tortillas
• Lime wedges

Rub spices into both sides of steak. Place 1/4 c. lime juice in a gallon sized ziplock bag. Add the steak, turning to coat. Refrigerate for 3 hours.


Heat grill pan over high heat. Coat with cooking spray. Add stak to pan and cook 3 minutes per side or until desired degree on doneness. Let stand 10 minutes. Cut steak into 1/2" pieces.
Combine tomato and next four ingredients in a bowl. Gently stir in avocado and salt.
Heat tortillas over gas flame for 15 seconds per side or until edges are charred. Divide steak evenly among tortilla shells, top with pico de gallo.