Adding thin slices of steak to a taco makes a tasty and quick home-cooked weeknight meal. You can serve these tacos flat, and each person can make and fold their own. Or, if you like, you can serve them in a taco holder. If you don’t have one, bend aluminum foil into a taco holder shape and use that instead. Adding avocado cubes to the tacos gives them a fresh and creamy texture.
- You can use any type of salsa.
- You can use flour tortillas instead of corn tortillas.
Yield 2 servings. Recipe by Linda Gassenheimer
1/2 pound skirt steak
Olive oil spray
1 cup sliced onion
1 teaspoon minced garlic
2 teaspoons chili powder
2 teaspoons ground cumin
Salt and freshly ground black pepper
Six 6-inch corn tortillas
1/4 cup bought tomato salsa
1/2 cup avocado cubes
1/4 cup reduced-fat sour cream
2 tablespoons chopped cilantro
Remove visible fat from steak. Spray a nonstick skillet with oil spray. Add the onion and garlic and saute 3 to 4 minutes. Add the steak and continue to saute another 2 to 3 minutes. Remove from the heat and place the steak on a cutting board to rest. Sprinkle the chili powder, cumin and salt and pepper to taste over the steak. Wrap the tortillas in a damp paper towel and microwave 30 seconds. Divide the tortillas between two plates. Carve the steak against the grain into 1/2-inch slices. To assemble, divide the slices among the tortillas. Add the onion, garlic,salsa and avocado cubes and then drizzle with the sour cream. Sprinkle the cilantro on top.