Flank Steak Tacos with Guacamole

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Wow. I've made steak tacos out of this cut of meat before, but man oh man the tequila and lime is KEY for flavor and tenderizing! I *was* going to make this last night, but per so many others' reviews suggesting to marinate longer, I held off and made them tonight instead. That 24 hours of marinating did amazing things. I actually used 3/4 c. of both lime juice and tequila since I think I had about 4 lbs of meat. It REALLY absorbed the lime flavor and tequila flavor A LOT sitting in the fridge overnight. I can't decide if it's too much. I will definitely make this again and maybe marinate 8 hours instead. Crack open a cerveza and you're living! EDIT: They were EVEN BETTER the next day!

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This has been our go-to taco recipe since we found it two years ago. We made it for our daughter's first birthday party for 50 people and everyone absolutely loved it! We serve it with the guacamole in the recipe, Rachael Ray's pico de gallo recipe we found on foodnetwork's website, and Bobby Flay's roasted poblano salsa recipe also found on food network's website (it's with a burger recipe - it's one of the best recipes we've tried. We love how simple it is to make and how economical it is to feed so many hungry people...try this recipe - you won't be disappointed!

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I'm a "Texas Gal" also, so I agree with Stephanie that there is no such food as "guac".
The receipe is easy to make, flavorful, and includes my favorite drink "TEQUILA'.

I hope to see you cook some more "Texas Treats. Way to go!!!

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Easy and awesome. The guacamole is the best. It is now the only guac recipe that I use.

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Delicious. I loved this recipe. It was super easy to pull together and I agree that it made for some excellent left overs the next day. Always crisp up those tortilla's!

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To sum this up in one word "Awesome!" I marinated the meat a little longer than suggested - 3hrs - and it was tender and had a great flavor. The guacamole was very tasty. I had never put peppers in my guac, but since I've made this recipe...that's the only way to make it!! The tacos and fixins didn't make it through the night to become leftovers. This is definitely a new favorite.

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Tried this because I was getting tired of my old flank steak marinade, which I've been using for years. I was a little worried about using tequila, but OMG! how delicious this was!! For those who thought the meat was tough... I did adjust the marinade time to over-night. If you have the time, please try this - it makes a world of difference. Flank steak is one of those less-expensive cuts of meat that need extreme tenderization before cooking. I've always done over-night marinating for flank steak - this is a good rule of thumb. Plus, then there's one less thing you'll need to do the day of - especially if you're cooking for a crowd. The guacamole is OUT of this world too... easy, peesy and full of flavor.

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I've never written a review before, but I had to let everyone know how good this is! We made both the steak and the guacamole and they were heavenly, and so easy to do. We used the meat we had on hand - a 1lb NY strip - marinated it about 2 hours. We ate all the meat and guacamole between two of us and wanted more! The meat was super tender, as they say, "like butter"! This will be a regular on our menu. I think the marinade would tenderize even a cheaper cut of meat. Thanks Stephanie!!

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Just made this recipe for my family, including kids, and everyone loved it! I marinated the meat about 2 hours instead of the 1 that it called for. I didn't have the ancho chili powder, but the regular worked just fine. I will definitely be making this over and over.

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it's great for a party!the meat was so good! thanks for the recipe. & i will be makeing it again! Lisa. Milw, Wi