Mini Beef Tacos with Citrus Salsa

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Nutritional Highlights (per serving)

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7 g
Total Fat
2.7 g
Dietary Fiber
9 g
14 g
Total Carbs


Serves: 12
  beef shoulder top blade (flat iron) steaks (8 ounces each)
12    corn tortillas (6 to 7-inch diameter)
Tbsp.  vegetable oil
  As needed  Salt and pepper
    Citrus Salsa
1/3  cup  chopped jicama
1/3  cup  chopped orange
Tbsp.  Finely chopped jalapeno pepper
tsp.  red wine vinegar
Tbsp.  chopped fresh cilantro
1/2  tsp.  grated orange peel
    Avocado Cream
1/2  cup  mashed ripe Fresh California Avocado
Tbsp.  low-fat dairy sour cream
tsp.  ground cumin
tsp.  grated orange peel

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados


  1. Combine Citrus Salsa ingredients in small bowl; season with salt and pepper as desired. Set aside.
  2. Combine Avocado Cream ingredients in small bowl; season with salt and pepper as desired. Set aside.
  3. Combine Rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Transfer steaks to carving board.
  4. Meanwhile, cut 1 “mini tortilla” from each tortilla with 4-inch diameter cookie cutter. Discard tortilla scraps or save for another use. Lightly brush both sides of mini tortillas with oil. Grill over medium heat 1 to 3 minutes or until lightly crisp, turning once.
  5. Carve steaks lengthwise in half, then crosswise into thin slices. Season with salt and pepper as desired. Top each mini tortilla with equal amounts of avocado cream, beef slices and salsa. Serve immediately.

Cook’s Tip:  To pan-broil steaks, heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare to medium doneness, turning occasionally.

Cook’s Tip:  Four-inch mini corn tortillas are occasionally available in Hispanic markets and some large supermarkets.

Recipe and photo courtesy of The Beef Checkoff

Calories 153
Total Fat 7 g
Trans Fat 0 g
Saturated Fat 2 g
Unsaturated Fat 3 g
Polyunsaturated Fat 0 mg
Dietary Fiber 2.7 g
Protein 9 g
Total Carbs 14 g
Cholesterol 24 mg
Sodium 36 mg
Potassium 0 mg
Total Sugar 0 g

1.7 mg niacin; 0.2 mg vitamin B6; 1.7 mcg vitamin B12; 1.3 mg iron; 12.4 mcg selenium; 3.0 mg zinc.

This recipe is an excellent source of vitaminB12 and zinc; and a good source of fiber, protein, vitaminB6 and selenium.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

The Beef Checkoff

Recipes and photo courtesy of The Beef Checkoff

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