Recipe: Mini Beef Tacos with Citrus Salsa and Avocado Cream

MINI BEEF TACOS WITH CITRUS SALSA AND AVOCADO CREAM

"This recipe takes tacos to an impressive place for your next party. Bright flavors and a bit of heat will wow your guests."

2 teaspoons ground cumin
1 teaspoon grated orange peel
2 beef Flat Iron Steaks (8 ounces each)
12 corn tortillas (6 to 7-inch diameter)*
1 tablespoon vegetable oil
Salt and pepper
Avocado Cream (recipe follows)
Citrus Salsa (recipe follows)

Combine the cumin and orange peel for the rub; 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 degrees F) to medium (160 degrees F) doneness, turning occasionally. Transfer steaks to carving board.

Meanwhile, cut 1 "mini tortilla" from each corn 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.

TO SERVE:
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.

*Four-inch mini corn tortillas are occasionally available in Hispanic markets and some large supermarkets.

**VARIATION:
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.

CITRUS SALSA

1/3 cup chopped jicama
1/3 cup chopped orange
1 tablespoon finely chopped jalapeno pepper (or to taste)
2 teaspoons red wine vinegar
1 tablespoon chopped fresh cilantro
1/2 teaspoon grated orange peel

Combine Citrus Salsa ingredients in small bowl; season with salt and pepper as desired. Set aside.

AVOCADO CREAM
1/2 cup mashed avocado
1 tablespoon low-fat dairy sour cream

Combine Avocado Cream ingredients in small bowl; season with salt and pepper as desired. Set aside.

Makes 12 mini tacos
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association