1. 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.
2. Heat gas or charcoal grill.
3. 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.
4. 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.
5. Divide steak among tortilla bowls. Top with guacamole, remaining 1/4 cup red onion and the chopped tomato.
Tips: If you like your guacamole extra spicy, don’t seed the chile before chopping. Lime wedges can be served on the side for an extra squeeze of acidity. Chopped cilantro would also make a lovely garnish for these taco bowls.
Please drink responsibly. Corona Familiar® Beer. Imported by Crown Imports, Chicago, IL. Trademarks referred to herein are the properties of their respective owners.
- 10 g Total Fat
- 3 g Saturated Fat
- 3 g Trans Fat
- 45 mg Cholesterol
- 390 mg Sodium
- 17 g Total Carbohydrate
- 3 g Dietary Fiber
- 0 g Sugars
- 19 g Protein
Shop Ingredients
Nutritional Information
- 10 g Total Fat
- 3 g Saturated Fat
- 3 g Trans Fat
- 45 mg Cholesterol
- 390 mg Sodium
- 17 g Total Carbohydrate
- 3 g Dietary Fiber
- 0 g Sugars
- 19 g Protein
Directions
1. 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.
2. Heat gas or charcoal grill.
3. 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.
4. 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.
5. Divide steak among tortilla bowls. Top with guacamole, remaining 1/4 cup red onion and the chopped tomato.
Tips: If you like your guacamole extra spicy, don’t seed the chile before chopping. Lime wedges can be served on the side for an extra squeeze of acidity. Chopped cilantro would also make a lovely garnish for these taco bowls.
Please drink responsibly. Corona Familiar® Beer. Imported by Crown Imports, Chicago, IL. Trademarks referred to herein are the properties of their respective owners.