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!
You know what I could eat every single day? Fresh shrimp. I am so fortunate to live in a coastal town where you can buy local shrimp (when in season) on the side of the road for $5-$6/pound. There is nothing finer.
For these tacos and also for creating a shrimp dip bar (will post about my favorite dips for shrimp later) I oven roast the shrimp. This is as easy as coating your peeled and deveined shrimp in EVOO, salt & pepper, and spreading them on a lined baking sheet. Roast at 400 degrees for 6-8 minutes depending on the size of your shrimp.
Now, sauté finely shredded cabbage in a couple tablespoons of EVOO until it softens. Whisk together 3/4 cup of Greek yogurt, a handful of chopped cilantro, juice of a lime, and 1/2 teaspoon cayenne pepper.
Warm up some uncooked corn tortillas (Tortilla Land are awesome) and then spoon in some yogurt sauce, cabbage, shrimp, and top with chopped avocado. Enjoy!!
You ladies can imagine what my husband said (several years ago) when I told him I was making black bean tacos for our “Meatless Monday” supper. He could no more imagine dinner without meat than he could football without beer. Fast forward to today: This is one of the most popular dishes in my house – even my 2 year old loves it!👍🏼
Combine a drained and rinsed can of black beans, a handful of chopped cilantro, a quarter cup of diced red onion, a teaspoon each of cumin and paprika, and a pinch of sea salt. Stir to combine, mash gently with a potato masher, and stir again.
Typically I use fresh tortillas for everything but these work better with the thin cooked variety. Warm a few tablespoons of EVOO in a saucepan over medium heat. Once hot, lay down your corn tortilla and place a couple of spoonfuls of your bean mixture down along with a sprinkle of shredded cheese (I love pepper jack with these!). Flip your spatula over and gently fold one side over the other. You should be able to fit 3-4 in a pan. Cook for about 3 minutes per side and transfer to a paper towel lined plate to cool.
We top ours with plain Greek yogurt, pico, and Sriracha. OMG SO GOOD!!
Packaged taco seasoning is often loaded with sodium. Make your own instead! Equal parts: Cumin, Garlic Powder, Onion Powder, and Chili Powder.
Add 1/4 to 1/2 part Red Pepper Flakes depending on your spicy preference!🔥