Place flank steak in large ziplock bag. Add citrus juices, (reserving 2 tbsp of the lime juice for the avocado mango cruda), garlic, olive oil, cumin, oregano and chipotle chilis. Marinate in refrigerator for at least 2 hours, but up to overnight.
Combine avocados, mangos, cilantro, 1 tsp cumin, cilantro, onion and remaining lime juice. Mix gently, cover and refrigerate until ready to use.
Grill flank steak on gas grill or stovetop on a grill pan until charred on both sides, and medium well. (Or however you prefer it.) Wrap in foil and allow to rest for 10 minutes before slicing. Slice, on the bias as thin as possible.
Char tortillas on an iron skillet. Layer tortilla with beef and salsa cruda. Que Rico!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (486g)|
|Recipe Makes: 12|
|Calories from Fat: 300 (27%)|
|Amt Per Serving||% DV|
|Total Fat 33.3g||44 %|
|Saturated Fat 8.4g||42 %|
|Monounsaturated Fat 17.3g|
|Polyunsanturated Fat 5.4g|
|Cholesterol 26.1mg||8 %|
|Sodium 1887.9mg||65 %|
|Potassium 1008.7mg||27 %|
|Total Carbohydrate 158.7g||47 %|
|Dietary Fiber 13.1g||53 %|
|Sugars, other 145.5g|
|Protein 40.5g||58 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1098
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