Steak Tacos with Avocado-Cucumber Salsa

I got a cookbook for my birthday... and I used it today and had this yummy dish for lunch...

I halved it and added a few things...

Steak Tacos with Avocado-Cucumber Salsa
1/2 TBL chili powder
1 clove garlic - minced
1/8 tsp ground cinnamon
1/8 tsp salt
pinch cayenne pepper
1/2 lb + a little extra sirloin steak
Six 6-inch diam. corn tortillas
1.5 cups red cabbage - shredded
1/4 cup chopped cilantro
lime wedges
Avocado-Cucumber Salsa (Recipe Below)

Mix chili powder, garlic, cinnamon, salt, and cayenne pepper together. Rub on steak. Broil steak for 6-7 minutes per side for medium rare (or use meat thermometer to 117 degrees). Warm tortillas according to package directions. Serve with cabbage, lime, cilantro, and salsa as garnishes at table.

Avocado-Cucumber Salsa
1/2 English Cucumber, seeded and diced
1 medium avocado, pitted, diced
1/2 red onion, diced
juice of 1 and 1/2 limes (called for 1 - I thought it needed more)
salt to taste
1/4 cup cilantro, chopped
1 - 2 jalapenos, seeded, and diced
1 clove garlic
*(I had leftover seasoning from the steak... maybe 1/8 tsp and threw it into the salsa for extra flavor)... a dash of hot sauce would be nice too

Combine all ingredients together and toss gently.

Pomegranate Guacamole

I tried this a few years ago at a store in Marietta, and really thought it was different and good. I encourage you to try it. The SuperBowl is coming up so that would be a good excuse :-)

Pomegranate guacamole

• 2 ripe avocados, pits removed, peeled and diced
• ½ cup arils from 1 pomegranate
• ½ cup cucumbers, chopped(I recommend an English Cucumber without seeds)
  
• ¼ cup green onions, chopped
• ¼ cup cilantro, chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste

Sour cream and cilantro for garnish (optional) Place diced avocados in bowl.

Score the pomegranate and place in a bowl of water. Break open the pomegranate to free the arils. The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils into a separate bowl.

Add one-fourth cup pomegranate arils and the other ingredients to the diced avocados. Mix well. Add salt and pepper to taste.

Place guacamole in a serving bowl and sprinkle remaining pomegranate arils on top for added color. Add garnish of sour cream and cilantro, if desired. Serve with assorted color tortilla chips.

Here is another variation... (I haven't tried this one...)

Pomegranate Guacamole

• 2 large ripe avocados
• 1/2 large onion, grated
• 2 garlic cloves, chopped
• 2 fresh chilies, serranos, seeded
• 2 tablespoons fresh coriander leaves
• 1 freshly squeezed lime
• 1/2 teaspoon salt
• 1 tablespoon pomegranate juice
• 3 tablespoons pomegranate seeds
  

Finely chop the onion, garlic, chilies serranos, and coriander leaves. Place in bowl and add lime juiceand salt, set aside. Peel and pit the avocados and place in a bowl. Mash with fork slowly adding the tablespoon of pomegranate juice. Add onion and garlic mixture and fold together to make a course pulp. Gently fold in pomegranate seeds. Serve with warm tortillas, tostadas, or corn chips.