Recipes Ingredients Meat & Poultry Beef Recipes Beef Tacos with Radish and Avocado Salsa 4.2 (11) 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 25 mins Servings: 4 Enjoy these steak tacos that are packed with radishes and avocados for a healthy main course. Ingredients 1 avocado, halved, pitted, peeled, and cut into ¾-inch cubes 6 large red radishes, ends trimmed, halved, thinly sliced ¼ 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) Directions 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. 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. 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.) 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. Cook's Notes 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. Rate it Print