WHAT'S COOKIN'?

Carne Asada Taco with Avocado Pico de Gallo

1/4 cup fresh lime

1 (1-lb.) skirt steak, trimmed

1 tsp. ground cumin

1/2 tsp. kosher salt

1/2 tsp. ground red pepper

Cooking spray

1 cup diced seeded plum tomato

1/4 cup diced onion

3 Tbsp. finely chopped fresh cilantro

1 Tbsp. diced seeded jalapeño pepper

1 Tbsp. fresh lime juice

1 garlic clove, minced

3/4 cup diced avocado

1/4 tsp. kosher salt

8 corn tortillas

Lime wedges (optional)

Combine 1/4 cup juice and steak in a shallow dish. Sprinkle cumin, 1/2 teaspoon salt and red pepper over both sides of steak. Cover and marinate in refrigerator 3-6 hours.

Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook 3 minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into 1/2-inch pieces.

Combine tomato, onion, cilantro, jalapeño and lime juice in a bowl. Gently stir in avocado and 1/4 teaspoon salt.

Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired. Makes 4 servings.

Tip: If you don't have a gas stove to cook the tortillas, char them slightly in a grill pan over high heat. — Pam Griffin