Mini Beef Tacos with Orange Citrus Salsa and Avocado Cream
These bite-sized beef tacos showcase tender grilled flat iron steak served on crispy mini corn tortillas with a bright orange and jicama salsa plus creamy avocado topping. The citrus salsa adds refreshing crunch and acidity that perfectly balances the rich, cumin-spiced beef. Perfect for parties, appetizers, or casual dinners when you want restaurant-quality tacos with a fresh twist. The combination of grilled meat, zesty salsa, and smooth avocado cream creates layers of flavor and texture in every bite.
Ingredients
- 2 beef Flat Iron Steaks, 8 ounces eachflank steak1:1
similar texture and flavor
- 12 corn tortillas, 6 to 7-inch diameter
- 1 tablespoon vegetable oil
- salt
- pepper
- ⅓ cup jicama, choppedcucumber1:1
similar crunch but different flavor
- ⅓ cup orange, chopped
- 1 tablespoon jalapeño pepper, finely chopped
- 2 teaspoons red wine vinegar
- 1 tablespoon fresh cilantro, chopped
- ½ teaspoon orange peel, grated
- ½ cup avocado, mashed
- 1 tablespoon low-fat dairy sour cream
- 2 teaspoons ground cumin
- 1 teaspoon orange peel, grated
Instructions
- 1
Combine citrus salsa ingredients in small bowl and season with salt and pepper as desired
- 2
Combine avocado cream ingredients in small bowl and season with salt and pepper as desired
- 3
Combine rub ingredients and press evenly onto beef steaks
- 4
Place steaks on grid over medium, ash-covered coals and grill covered for 10 to 14 minutes for medium rare to medium doneness, turning occasionally
- 5
Transfer steaks to carving board
- 6
Cut mini tortillas from each tortilla using 4-inch diameter cookie cutter
- 7
Lightly brush both sides of mini tortillas with oil
- 8
Grill tortillas over medium heat for 1 to 3 minutes until lightly crisp, turning once
- 9
Carve steaks lengthwise in half, then crosswise into thin slices and season with salt and pepper
- 10
Top each mini tortilla with equal amounts of avocado cream, beef slices and salsa
Tips
Use a 4-inch cookie cutter to create perfectly sized mini tortillas for uniform presentation and easy handling.
Let steaks rest for 5 minutes after grilling before slicing to ensure juices redistribute for maximum tenderness.
Make the citrus salsa and avocado cream ahead of time to allow flavors to meld while you grill the beef.
Good to Know
Store assembled tacos immediately, or store components separately in refrigerator for up to 2 days.
Prepare citrus salsa and avocado cream up to 4 hours ahead. Grill beef and tortillas just before serving.
Serve immediately while tortillas are crisp and beef is warm for best texture and flavor.
Common Mistakes
Don't overcook the beef to avoid tough, dry meat
Avoid making tortillas too far ahead or they will lose their crispness
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of beef?
Yes, skirt steak, sirloin, or even ground beef work well. Adjust cooking times accordingly based on thickness and cut.
How long will the citrus salsa keep?
The salsa stays fresh for up to 2 days refrigerated, though it's best within the first day for optimal texture.
Can I make these without a grill?
Absolutely. Cook the steak in a cast iron skillet over medium-high heat and toast tortillas in a dry pan.