- 1 to 1½ pounds tip steak, sliced thin diagonally
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 teaspoon salt
Mix together and add the spice mix and steak pieces into a ziplock bag. Marinate in the refrigerator for 4 to 5 hours.
- 1 tablespoon olive oil
- 4 to 6 corn tortillas
Heat a cast iron or non-stick pan with the olive oil. Cook the steak pieces making sure they are not over done.
Heat the corn tortillas and serve with steak, guacamole and salsa.
- 2 ripe avocados cut into 1-inch pieces
- ¼ cup red onion, minced
- 2 garlic cloves, minced
- ½ cup cilantro, chopped
- 2 teaspoons salt
- Juice of 2 limes
Mix all the ingredients in a medium bowl. Cover with plastic wrap and refrigerate for an hour before serving.