This is my favorite twist on tacos so far. While on vacation last summer, I had these amazing steak tacos, and I was determined to figure out a way to make a taco that was similar at home. You'll definitely want to make the Chipotle Cremoli (which is basically a word I made up, because it's like a cross between a Crema and an Aioli) sauce for on top of them. You can find that recipe here. Here's what you'll need:
Ingredients: -1lb organic grass fed steak (your preference, I'm using sirloin) -1 organic zucchini -1 organic yellow squash -1 organic yellow onion -1 organic red pepper -1 organic green pepper -2 tablespoons organic olive oil -organic seasonings (pink Himalayan salt, garlic, chili powder, chipotle powder) -package of organic Mexican cheese -taco shell of choice (it was served originally with soft corn taco shells (which add a nice, complementary, sweet flavor, but any will do. I like to use butter lettuce as my taco shells). Directions:
Serves 4 Tips: -Season and tenderize your meat the night before for the best flavor. -Veggies can be made ahead of time and reheated for a quick meal on another day. -Play around with the spice ratios on the meat- everyone has slightly different tastes. (But I do suggest keeping the veggies seasoned mildly, or it can become way too overpowering, especially if you prepare the Chipotle Cremoli). -Double the recipe for leftovers! XX Des This recipe is gluten-free, sugar-free, and nut-free. It's suitable for Paleo, Keto, and other low-carb diets, as well as grain-free diets, if made with butter lettuce instead of taco shells.
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