The pics are crap, don’t look at me like that y’all. This is what happens when we get busy with playing video games and don’t notice that we haven’t eaten in forever. On the good side, that proved how fast and easy these are. While D bravely battled mobs in WoW, I ran back and forth between the kitchen and healing him with my nifty priestly powers. Ok, walked since the kitchen is right there.
As y’all can easilly tell, I changed the ingrediants a little. There’s cucumbers and avocados, but D can’t eat any peppers at all so I left those out and threw some tomatoes in instead. There’s some feta in there too, I won’t lie and if you’re thinking there ain’t any cilantro you’re right. That herb and me get along like cilantro and cats (which makes sense only if you know you can keep most cats off the furniture by spraying a mist of cilantro and water). CB picked this week’s Craving Ellie In My Belly, and I’m kissing her butt for it.
“That don’t look like a taco Miss Lemon” y’all are saying! Your grammar was much better of course, but you’re right no matter how you swing it. D grabbed the burrito sized tortillas from the grocery store, and there was no way that was making a cute little taco so I rolled it up and sliced it.
It was love. D and me agreed that we need this a lot, and y’all really need to try it with some feta. The next day I sent him to work with some lemon pepper deli chicken in a roll up with the salsa, and eating the same thing for lunch myself we liked it almost as much. Almost because when you’re talking a garlic broiled steak or some chicken we all know the steak wins.
Steak Tacos with Cucumber-Avocado Salsa
1 Tablespoon chili powder
2 cloves garlic, minced (about 2 teaspoons)
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/4 teaspoon salt
Pinch of cayenne pepper
1 1/4 lbs top sirloin steaks (about 1 1/4 inches thich)
Twelve 6-inch corn tortillas
3 cups shredded red cabbage
1/2 cup chopped fresh cilantro
1 lime, cut into wedges
Cucumber-Avocado Salsa (recipe follows)
Spray a large non-stick skillet with cooking spray and preheat it over medium-high heat.
Combine the spices in a small bowl and then rub the mixture into both sides of the steaks.
Broil the steaks for about 5 minutes per side, turning once, for medium rare or to your desired taste. (Prepare the salsa below while the steak is broiling). Remove and allow to sit and rest for 5 minutes before slicing into thin slices.
Warm the tortillas by placing them on a hot skillet or grill for about 30 seconds, turning once, or you can place 6 tortillas at a time between two moist paper towels and microwave for about 45 seconds. Wrap them in a cloth napkin to keep warm.
Top tortillas with cabbage, steak, salsa (recipe below) and a squeeze of lime juice and sprinkle of fresh chopped cilantro and serve.
1 medium English cucumber, seeded and diced (about 2 cups)
2 medium firm-ripe avocados, peeled, pitted and diced
1/2 red onion, diced
Juice of 2 limes (about 1/4 cup)
Salt to taste
1/4 cup chopped fresh cilantro
3 jalapeno peppers, seeded and finely chopped, or to taste
Combine all the ingredients in a medium bowl and toss gently to combine. Serve within an hour of preparing.