Skirt Steak Tacos With Roasted Tomato Salsa Recipe

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Bobby Flay on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

8 ounces sour cream

1/2 head romaine lettuce, thinly shredded

2 tablespoons canola oil

2 tablespoons canola oil, plus more for brushing tomatoes

8 (6-inch) flour tortillas

1 ripe avocado, peeled, pitted, halved and diced

Grilled Tomato Salsa, recipe follows

1 1/2 pounds skirt steak

2 serrano chiles

4 cloves garlic, peeled

1 small red onion, coarsely chopped

Salt and freshly ground black pepper

2 limes, juiced

1/4 cup chopped fresh cilantro leaves

1 medium red onion, thinly sliced

6 plum tomatoes, halved and seeded

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