Tacocones with steak and avocado

Name: tacocones with steak and avocado
Cook time: 30 min
Total time: 95 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tl ground cumin; 1 tl paprika; 2 el traditional olive oil; 250 g steak; 1 Red onion; 350 g sweet vegetable tomato mix; 1 jalapeño pepper; 1 lime; 1 lettuce; 12 mini tacocone; 1 ready to eat avocado

Mexican tacocones with cumin, paprika, steak, red onion, jalapeno pepper and avocado.

Ingredients

Kitchen Stuff

1 grill pan

Directions

Mix the cumin, paprika powder and oil. Marinate the steak for 1 hour, covered and outside the refrigerator, so that the steak comes to room temperature.
In the meantime, cut the red onion into rings that are as thin as possible. Halve the to.
Cut the jalapeño pepper into thin rings. Squeeze out the lime.
Mix the onion, tomato, pepper and lime juice, if necessary season with salt. Leave the salad covered until use.
Remove the leaves from the lettuce. Wash and dry them.
Preheat the oven to 170 ° C. Heat the grill pan.
Sprinkle the steak with salt and grill for 5 minutes. Regularly. Remove from the pan and rest for 5 minutes on a plate under aluminum foil or a lid.
Heat the tacocones in the oven for about 5 minutes.
Cut the steak into strips.
Cut the avocado half in half. Remove the kernel and scoop out the flesh with a spoon from the peel. Cut into slices.
Fill each tacocone with a leaf of lettuce, steak strips, tomato salad and slices of avocado.
Serve with the rest of the tomato salad separately.