Name: Steak Tacos
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 1/2 to 2 pounds new york strip steak or flank steak chopped into 1/2-inch cubes; 3 tablespoons avocado oil or other flavorless oil; 1/4 cup fresh lime juice; 1/4 cup orange juice; 6 cloves garlic minced; 1 1/2 teaspoons kosher salt; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon chili powder; 1/8 teaspoon ground black pepper; 2 teaspoons olive oil; 1 teaspoon cornstarch mixed with 1 tablespoon water; 2 medium haas avocados; 2 tablespoons lime juice; 2 tablespoons chopped fresh cilantro; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 2 roma tomatoes diced small; 1/2 large white onion diced small; 2 tablespoons chopped fresh cilantro; 2 tablespoons lime juice; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/8 teaspoon ground black pepper; 6 tortillas quinoa, almond flour, corn, or flour tortillas work well; lime wedges; cilantro; 1 1/2 cups cooked white rice

Ingredients

Scale

1 1/2 to 2 pounds new york strip steak or flank steak chopped into 1/2-inch cubes
3 tablespoons avocado oil or other flavorless oil
1/4 cup fresh lime juice
1/4 cup orange juice
6 cloves garlic minced
1 1/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon chili powder
1/8 teaspoon ground black pepper
2 teaspoons olive oil
1 teaspoon cornstarch mixed with 1 tablespoon water
2 medium haas avocados
2 tablespoons lime juice
2 tablespoons chopped fresh cilantro
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
2 roma tomatoes diced small
1/2 large white onion diced small
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/8 teaspoon ground black pepper
6 tortillas quinoa, almond flour, corn, or flour tortillas work well
lime wedges
cilantro
1 1/2 cups cooked white rice

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Instructions

In a large shallow bowl, whisk together the marinade ingredients, excluding the steak, olive oil, and cornstarch mixture.
Add the steak cubes and toss to coat. Let marinate for 15 to 20 minutes.
Heat a large skillet over medium-high heat for about 2 minutes. Add the olive oil.
Add half the marinated steak to the skillet and sear for 3 to 4 minutes, stirring occasionally. Cook for another 3 to 4 minutes, then transfer to a bowl. Repeat with the remaining steak.
Reduce the heat to medium-low and pour the reserved marinade into the skillet.
Whisk in the cornstarch mixture and cook for 1 to 2 minutes until thickened. Set the sauce aside in a small bowl.
For the guacamole, mash the avocados with lime juice, cilantro, olive oil, salt, and black pepper until smooth.
For the salsa, combine tomatoes, onion, cilantro, lime juice, olive oil, salt, and black pepper in a bowl.
Warm the tortillas in a skillet until soft and flexible.
Assemble the tacos by layering guacamole, rice, steak, salsa, sauce, cilantro, and a squeeze of lime.

Notes

Adjust the seasoning according to taste, especially the lime and salt.
Feel free to customize your toppings with sour cream or jalapeños for extra flavor.
Consider using leftover steak for a quicker meal option.

Nutrition

Serving Size: 1 taco
Calories: 350
Sugar: 2g
Sodium: 800mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 15g
Cholesterol: 70mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.