Steak Tacos with Pomegranate Pico and a Avocado Lime Crema

My life is nuts! Let me start by saying my husband has been gone for work the past month and this is the first time this mommy has sat down to work on her food blog! I just got a duck recipe up and now I’m tackling these tacos. (I totally cooked both of these recipes the last week of January. Haha. Like I said, my life is nuts!)

Well, boy oh boy I’m looking at the picture of these scrumptious tacos and it is making me want to eat them. Like now! Screw the zucchini noodles with avocado pesto and grilled Cajun prawns I’m making for dinner tonight. I want these tacos! Does it matter that its 10:00 in the morning? Nope! I still want these tacos. The perfectly marinated flank steak and fresh fruit, jalapeno and cilantro pico, I mean yum. Like double yum. I make a lot of different taco varieties, but I’m ranking this up there as one of my favorites. If you’re in search of a fresh steak taco, then I’ve got you covered!

I have recently updated my flank steak marinade. I will provide a link bellow. It’s like the master copy. Dedicated just to getting the perfectly marinated, cooked and executed flank steak. I typically write instructions for prep for each recipe, so it varies slightly. But this link is the holy grail of flank steaks. I have so many friends who copy this recipe and use it consistently for their go to!

Perfect meat prep- Check!

Pretty grill marks on your tortillas- Check?

What to top my steak and tortillas with?- Double Check! (Cue images of Aaron Rogers and the discount double check. Meh, I would rather envision/lick this taco.)

The cilantro avocado crema, paired with the steak and the pomegranate pineapple pico is simply divine. I’m not overselling it folks, truly. Its fresh, tasty, balanced, healthy and satisfying.

This recipe will serve 5-6.

2 large tortillas, or 3 small ones per person.

(It might serve 7, or 2-3 with lots of leftovers. I have a difficult time gauging portions since my husband has zero reference for portion control. And yet he is still able to maintain the figure of a Greek God. As I mentioned, he had been out of town, so I halved my portions when cooking. I noticed what I did prepare was still lasting me like 3 days! I was baffled as to why I still had so much food to consume. I realized that when I was cooking for the 2 of us, he was eating for 3. So, in the end, I throttled back even more. New day, new adventure. Right?

In addition to the instructions/ingredients listed below you will need:

Tortillas

Grilled, Marinated Flank Steak

Crumlbing Cheese (cojita, feta), optional

For the Avocado Lime Crema:

8 oz sour cream

1 avocado

1 small bushel cilantro

¼ cup lime juice

¼ tsp salt and pepper

2 garlic cloves

Combine all ingredients, except for the cilantro into a food processor and puree until smooth.
Add the cilantro and blend until it is has filled your food processor with small but discernible green flecks.
Set aside and use to put on to your taco when you’re ready to assemble.

For the Pomegranate Pineapple Pico:

1 pomegranate, seeded

1 ½ cup diced pineapple

2 tbsp lime juice

¼ tsp salt and pepper

1 tsp garlic powder

1 green tomato (I like them because they are more firm. If you can’t find one, use a beefsteak tomato.)

2 tbsp diced pickled jalapenos

1 cup cilantro leaves, chopped

In a medium size lidded mixing bowl combine the above listed ingredients.
Begin by adding your pomegranate seeds.
Measure out 1 ½ cups of diced pineapple. I cut mine into little half inch cubes.
Dice your tomato into similar sized chunks as your pineapple.
Add your diced, pickled jalapenos.
Then add the lime juice, salt, pepper, garlic powder and chopped cilantro leaves.
Stir, refrigerate and set aside until you’re ready to serve. Give the mixture another stir again before serving. Use a slotted spoon and put about ¼ cup on top of your taco. (This will of course vary depending on your tortillas size.)