Steak Tacos with Cucumber Avocado Salsa

When Drew and I lived in our first apartment, I experimented with a lot of new recipes. This one was, and still is one of our original favorites. It's quick, easy, and SO delicious. I love to make it in the summer because of all the fresh and colorful ingredients.

Steak

1 tablespoon chili powder

2 cloves garlic, minced

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

Pinch of cayenne pepper

1 1/4 pounds top sirloin steaks (about 1 1/4 inches thick)

1 tablespoon butter

Twelve 6-inch diameter wheat, or white tortillas

3 cups shredded red cabbage

1/2 cup chopped fresh cilantro

1 lime, cut into wedges

1/2 cup light sour cream

Cucumber-Avocado Salsa (recipe follows)

Melt 1 tablespoon butter in a large nonstick skillet over medium high heat.

In a gallon sized ziplock bag, combine chili powder, garlic, cinnamon, salt, and cayenne pepper. Cut the steak into thin slices. Place steak in bag, seal, and shake to coat.

Saute the steak for about 3 minutes per side, turning once, for medium or to your desired degree of doneness.

Warm the tortillas by placing 6 at a time between two damp paper towels and microwaving for 30 seconds. Wrap in a cloth napkin to keep warm.

Place the steak, warm tortillas, cabbage, cilantro, lime wedges, sour cream, and salsa in serving dishes and let your guests make their own tacos at the table.

Cucumber-Avocado Salsa

1 medium English cucumber, seeded and diced

2 medium firm-ripe avocados peeled, pitted, and diced

1/2 red onion small diced

Juice of 2 limes (about 1/4 cup)

Salt to taste

1/4 cup chopped fresh cilantro

3 jalapeño peppers, seeded and finely chopped, or to taste

Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour of preparing.