This is a great alternative to traditional ground beef tacos. It’s a nice easy throw together meal and very tasty. I paired this with some hand cut baked/air fried fries with a pinch of sea salt.
INGREDIENTS:
- 4-6 oz Steak – I do a filet usually or tender cut (pre-marinate your cut for at least 10 minutes prior to cooking and no more than 8-10 hours)
- Taco Shells or Wraps (I like the Siete brand almond flour or cassava wraps found in the frozen foods section for gluten free options, the wraps need a brief pre-cook warm up in a pan)
- 1-2 TBS Salsa or a Fruit Salsa (preference) as much as you want to pile on
- Handful of Greens or Herbs (Optional)
- 1/2 – 1 Avocado (Optional)
- 1 Red or Sweet Onion – Peeled and chopped to your liking and cooked if you don’t like raw
- 1 TBS Ghee or butter for cooking the onion)
- 1-2 TBS Fresh Cilantro
- 1-2 TBS of Sour Cream (Optional instead of avocado)
MARINADE:
- ½ cup Orange Juice
- ½ a Lime Fresh Squeezed
- 1 – 2 TBS of White Wine Vinegar or Apple Cider Vinegar
- Sprinkle of salt, pepper, cumin, and chili powder. Dash of each eyeball it. If you like Garlic that works too.
- 1-2 TBS of Fresh Cilantro (optional)
- 1-2 TBS of Olive Oil (Paesano or Mary Ruth Raw Organic Unfiltered are my favorites)
