Beef Tacos with Radish and Avocado Salsa

• 1 avocado, halved, pitted, peeled, and cut into 3/4-inch cubes
• 6 large red radishes, ends trimmed, halved, thinly sliced
• 1/4 cup chopped cilantro
• 1 tablespoon chopped pickled jalapeno chile
• 2 teaspoons fresh lime juice, plus 1 lime cut into 8 wedges, for garnish (optional)
• 1 teaspoon olive oil
• Coarse salt and fresh ground pepper
• 1 pound skirt steak, cut crosswise into 3 pieces
• 1 tablespoon ground cumin
• 8 corn tortillas (6-inch)

1. Heat the broiler, with the rack 4 inches from the heat.
2. Line a rimmed baking sheet with aluminum foil.
3. In a bowl, gently stir together the avocado, radishes, cilantro, jalapeno, lime juice, and oil; season with salt.
4. Cover with plastic wrap, pressing it directly against the surface of the salsa (to prevent discoloring); set aside.
5. Arrange the steak on the baking sheet.
6. Rub both sides with cumin; season generously with salt and pepper.
7. Broil without turning until well browned, 6 to 8 minutes for medium-rare.
8. Transfer the steak to a cutting board; tent with foil, and let rest for 5 minutes.
9. While the steak is broiling, stack and wrap the tortillas in a dampened kitchen towel; microwave until hot and pliable, 1 to 2 minutes.
10. (Alternatively, wrap in foil, and warm in the lower third of the oven, 5 minutes.)
11. Cut the steak crosswise into 2-inch-wide pieces; slice thin on the diagonal.
12. Dividing evenly, place the beef on the tortillas; top with the salsa.
13. Serve with lime wedges.

avocado, red radishes, cilantro, jalapeno chile, lime juice, olive oil, salt, skirt, ground cumin, corn tortillas

Taken from www.epicurious.com/recipes/food/views/beef-tacos-with-radish-and-avocado-salsa-383180 (may not work)