Under 30 Minutes

Beef Tacos with Radish and Avocado Salsa

To clean radishes, place them in a bowl of cold water; swish around. Drain, and dry on paper towels. Before rinsing radishes with leafy tops, trim greens down to about 1 inch. Then with the tip of a sharp knife, scrape around the base of the greens, and pinch off the tiny root.

  • Prep:
  • Total Time:
  • Servings: 4
Beef Tacos with Radish and Avocado Salsa

Source: Everyday Food, May 2006


  • 1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
  • 6 large red radishes, ends trimmed, halved, thinly sliced
  • 1/4 cup chopped cilantro
  • 1 tablespoon chopped pickled jalapeno chile
  • 2 teaspoons freshly squeezed lime juice plus 1 lime, cut into 8 wedges, for garnish (optional)
  • 1 teaspoon olive oil
  • Coarse salt and ground pepper
  • 1 pound skirt steak, cut crosswise into 3 pieces
  • 1 tablespoon ground cumin
  • 8 corn tortillas (6-inch)


  1. Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. In a medium bowl, gently stir together avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt. Cover with plastic wrap, pressing it directly against surface of salsa (to prevent discoloring); set aside.

  2. Arrange steak on prepared baking sheet. Rub both sides with cumin; season generously with salt and pepper. Broil without turning until well browned, 6 to 8 minutes for medium-rare. Transfer steak to a cutting board; tent with foil, and let rest 5 minutes.

  3. While the steak is broiling, stack and wrap tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes. (Alternatively, wrap in foil, and warm in oven in lower third, 5 minutes.)

  4. Cut steak crosswise into 2-inch-wide pieces; slice thinly on the diagonal. Dividing evenly, place beef on tortillas; top with salsa. Serve with lime wedges, if desired.


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