Steak Tacos with Cucumber-Avocado Salsa

This is an updated version of everyone’s favorite make-your-own taco dinner. Here you fill warm corn tortillas with slices of succulent spice-rubbed steak, crunchy red cabbage, and cool, creamy avocado salsa.

For the salsa:

• 1 medium English cucumber, seeded and diced (about 2 cups)
• 2 medium firm-ripe avocados, peeled, pitted, and diced
• 1/2 red onion, diced
• Juice of 2 limes (about 1/4 cup)
• Salt to taste
• 1/4 cup chopped fresh cilantro
• 3 jalapeño peppers, seeded and finely chopped, or to taste

For the tacos:

• 1 Tbs. chili powder
• 2 cloves garlic, minced (about 2 tsp.)
• 1/4 tsp. ground cinnamon
• 1/4 tsp. salt
• Pinch of cayenne pepper
• 1-1/4 lb. top sirloin steaks (about 1-1/4 in. thick)
• 12 6-in.-diameter corn tortillas
• 3 cups shredded red cabbage
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

To make the salsa:

Combine all the ingredients in a medium bowl and toss gently to combine.  Serve within an hour of preparing.

To make the tacos:

Coat a large nonstick skillet with cooking spray and preheat it over medium-high heat or preheat the grill.

In a small bowl, stir together the chili powder, garlic, cinnamon, salt, and cayenne. Rub the spice mixture into both sides of the steaks.

Grill or broil the steaks for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Remove from the grill and let the meat sit for 5 minutes. Carve into thin slices.

Warm the tortillas by placing them on the grill for about 30 seconds, turning once. Or place 6 tortillas at a time between two moist paper towels and microwave for 45 seconds. Wrap in a cloth napkin or place  in a tortilla warmer to keep warm.

Place the carved steak, warm tortillas, cabbage, cilantro, lime wedges, and salsa in serving dishes and let diners make their own tacos at the table.