Sunday, March 8, 2009
Thursday, October 16, 2008
I loved the avocado on the tacos, but that definitely isn't a shocker since I love avocado any time, but I would probably increase the amount of avocado and decrease the amount of cucumber for me next time I make these.
I'm looking forward to next week's recipe for the Banana Cream Pie, which I had already flagged in the book. If you want to find out more about the book we are cooking from, it is The Food You Crave: Luscious Recipes for a Healthy Life by Ellie Krieger and is definitely going to be worth it. I am just really glad that I am getting into a habit of cooking more again and cooking a bit healthier - especially as Winter looms here in Utah (and so do my comfort food loving Winter pounds!!).
Thanks again to Leigh, my favorite Lemon Tartlet, for turning me on to this book and inviting me to join the group!
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 microwaave 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.