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:
-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).
-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!
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.