Mexican Flank Steak Tacos

• 1 medium onion, chopped
• 1/4 cup lime juice
• 2 tablespoons lemon-pepper seasoning
• 2 tablespoons minced fresh cilantro
• 2 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 beef flank steak (1 to 2 pounds)
• 1 cup fresh cilantro leaves
• 1 habanero pepper
• 1 garlic clove
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 tablespoons olive oil
• 1 medium mango, peeled and halved
• 2/3 pound fresh pineapple, cut into 3 spears
• 2 medium ripe avocados, peeled pitted and halved
• 1 medium red onion, chopped
• 8 corn tortillas (6 inches)

1. In a shallow dish, combine the first seven ingredients. Add the steak and turn to coat. Cover; refrigerate for 6 hours or overnight.
2. Place the cilantro, habanero, garlic, salt and pepper in a small food processor; cover and pulse until chopped. While processing, gradually add oil in a steady stream.
3. For salsa, grill the mango, pineapple and avocado, covered, over medium heat for 2-3 minutes on each side or until tender; set aside.
4. Drain and discard marinade from steak. Lightly oil the grill rack. Grill steak, covered, over medium heat for 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Let stand for 10 minutes.
5. Place onion in a small bowl. Chop the grilled fruit and avocado; add to bowl. Grill tortillas, uncovered, over medium heat for about 1 minute on each side or until warm.
6. Thinly slice beef across the grain; place on tortillas. Top with salsa and pesto.

onion, lime juice, lemonpepper seasoning, fresh cilantro, garlic, salt, pepper, fresh cilantro, pepper, garlic, salt, pepper, olive oil, mango, pineapple, avocados, red onion, corn tortillas

Taken from www.tasteofhome.com/recipes/mexican-flank-steak-tacos/ (may not work)