We happened to have some leftover steak from a couple of nights ago (doesn’t happen very often). However, when this does happen, we either turn it into amazing steak sandwiches or tacos.
Begin by chopping off any excess fat and then dicing your steak into small pieces. Dice an onion and a handful of cilantro.
Add in a bit of cracked pepper and sea salt. Then stir to combine.
Warm about 1/4C of EVOO over medium heat in a large saucepan. Place cooked corn tortillas into oil and add a couple spoonfuls of your meat mixture and spicy shredded cheese (this variety is pretty tasty).
Use the back of your spatula to fold the tacos over and cook for ~3 minutes per side until they begin to brown.
Combine ingredients for your pico (recipe also on blog).
Serve and enjoy!
These tacos can be made with a variety of fish and with a variety of different seasonings. This is how I make our white fish tacos (and will share my red snapper seasoning in another post).
These are made with tilapia. I season the loins with garlic powder, onion powder, black pepper, and dried parsley. Warm a couple tablespoons of EVOO over medium heat until the oil begins to ripple. Cook the fish for 4 minutes on each side. Remove from heat and place on a paper towel lined plate.
I serve these with my 234 sauce (2tbl mayo, 3tbl Greek yogurt, & 4tbl Franks hot sauce) and pico (recipe on blog). As a side I like either my Best Black Beans, Mexican Corn Salad, or Mexican Street Corn (all on blog).
Warm raw corn tortillas (Tortilla Land are awesome) and serve immediately. So, so good.
I can’t remember the last time I bought a bag of rice. Who needs it when you can beautifully replace it with this superfood? Quinoa is so fluffy and delicious and easy to prepare. Combine 1 cup quinoa with 2 cups chicken or vegetable broth, bring to a boil, cover and simmer for 25 minutes. Perfect every time!!
The possibilities of quinoa are truly endless. This time I added diced onions, chopped grape tomatoes, avocado, cilantro, and the zest and juice of a lime. It also mixes well with enchilada sauce, black beans, fresh corn…..basically anything you have on hand.
Perfect side to any meal or top it with grilled fish, shrimp, chicken or steak and make it the main event. Oh so good!!!!
This is how we do cheeseburgers in our house. Sauté jalapeños, place them on your almost done burgers on the grill, and top with your favorite cheese (we use Colby Jack). Brush your buns with a bit of melted butter, throw them on the grill, and top/bottom with mashed pico.🙌🏼 #leybrewingco