Beef Tacos With Radish & Avocado Salsa

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The Foodies' Kitchen


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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 freshly squeezed lime juice plus 1 lime, cut into 8 wedges, for garnish (optional)

1 teaspoon olive oil

Coarse salt and ground pepper

1 pound skirt steak, cut crosswise into 3 pieces

1 tablespoon ground cumin

8 corn tortillas (6-inch)

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