I grew up on taco night. Back then, who didn’t? Lucky for me, my kids like their tacos, too. In the summer, I like to take ground beef tacos to a grill-friendly level with skirt steak, a cut of meat that cooks up fast and isn′t too hard on the paycheck. If you′re short on time -or ingredients -skip the marinade. Instead season the meat generously with salt and pepper and throw it straight on the grill. Then slice and toss with the easy tomato salsa.
1. In a resealable plastic bag, combine the cola, olive oil, 2 tablespoons lime juice, the chili powder and 1 ½ teaspoons salt. Add the steak and let marinate at room temperature for about 30 minutes.
2. In a large bowl, toss together the tomatoes, onion, cilantro, jalapeños and remaining lime juice; season with salt.
3. Preheat a grill or grill pan to high. Grill the steak, turning once, about 15 minutes for medium-rare; let rest for 5 minutes. Thinly slice the steak against the
grain and toss with the tomato salsa. Fill each taco shell with some slaw mix, an avocado slice and steak with salsa. Serve with the lime wedges.