Chipotle Steak Tacos with Pineapple Avocado Salsa
A smoky steak taco served with a flavorful fresh salsa.
1 can (20 oz.) DOLE Pineapple Chunks
2 canned chipotle peppers in adobo sauce seeded and minced
2 garlic cloves minced
2 Tbsp honey
4 tsp fresh lime juice divided
1-1/2 lbs beef skirt steak
1/2 cup frozen DOLE Diced Avocado thawed
1/2 cup red bell pepper cut into 12-inch pieces
1/4 cup green onions thinly sliced
2 Tbsp finely chopped fresh parsley
16 corn tortillas
- Drain pineapple, reserve 1 tablespoon juice. In small bowl, combine reserved pineapple juice, chipotle peppers, garlic, honey and 2 teaspoons lime juice. Reserve 2 teaspoons mixture for salsa.
- Heat ridged grill pan over medium-high heat until very hot. Place steak in pan; brush top with half chipotle mixture and cook 2 minutes. Turn steak over and brush with remaining mixture. Cook 2 to 3 minutes longer for medium-rare or until desired degree of doneness. Turn steak over again and cook 30 seconds longer. Transfer steak to a cutting board; keep warm.
- For Pineapple-Avocado Salsa: In medium bowl mix pineapple chunks, avocado, red bell pepper, green onions, parsley, reserved 2 teaspoons chipotle mixture and remaining 2 teaspoons lime juice.
- Thinly slice steak; serve with Pineapple-Avocado Salsa and tortillas.