| Tacos are always a hit in this household. No matter what mood I am in, I am always in the mood for tacos! What is nice about tacos is that you can switch out 1-2 ingredients and have completely new flavors. In other words, you could have tacos every night for a week but still not tire of them! | |
| Total Time | Servings |
| 30 minutes | 4 |
| Ingredients | |
| Base | 8 Tortillas |
| Protein | Steak |
| Toppings | 1 cup Cherry tomatoes (fourthed) 2 Avocados (diced) 3 Carrots (diced) Cilantro Cheese (grated or shredded) Jalapeños (diced) (optional) Sour Cream Juice from limes (for steak and squeezing on final assembled taco) |
| Sauce | 1/2 cup Siracha Avocado Mayo |
| Directions | |
| To cook tortillas: Preheat oven to 400 degrees. Place single layer of tortillas on frying pan. Cook for approximately 20 minutes. While tortillas are cooking, cook steak: Chop up the steak, the size varies – depends on your preference and on the tortilla size. I tend to prefer the steak chunks to be smaller. Season with salt and pepper. Cook the chopped up steak on oiled frying pan on medium-high heat. While cooking, season with smoked chipotle chili flakes (if you don’t like spice, I would suggest using a different seasoning). Once cooked through (approximately 10 minutes), mix in some cilantro and lime juice. Prep the toppings: Fourth the cherry tomatoes. Dice the avocados, carrots, more cilantro (if desired), and jalapeños (if using). To serve: I think you guys can handle the assembly and serve process without my instructions! | |
