We had friends over on Sunday night and prepared this meal. We apologize for the lack of proper photo and must blame it on being distracted by the witty banter of our guests (Thanks Joy, Paul, Jen and Sam for a great evening).
The steak tacos are a meal we’ve prepared twice since purchasing our first copy of Clean Eating magazine. The instructions in the recipe are very clear, and the meal is really quick and easy to prepare. They are also really filling and tasty, and I really like the spice rub. Our only complaint is that there is often a ton of leftover Avocado Cream Sauce, and it really does not make good salad dressing despite what the recipe claims. We think it does have potential as a dip or a condiment for burgers or sandwiches, however.
The salad is one of our favourites because it is so simple to throw together and goes great with other casual fare like these tacos. It was also a wonderful way to showcase the flavours of the variety of heirloom cherry tomatoes (pictured) that we picked up at the farmers’ market. They added a lot of vibrant colour to the dish.
If you want to try it yourself…
Steak Tacos with Avocado Cream Sauce (source: Clean Eating magazine)
For the tacos:
3/4 lb. lean round steak, thinly sliced into 1/4-inch-thick strips
1 tsp. Mexican seasoning (we made our own with oregano, chili powder and garlic powder)
1/2 tsp. cumin
1/2 tsp. cinnamon
1 clove garlic, minced
sea salt and fresh ground black pepper, to taste
olive oil cooking spray
8 corn tortillas (we used whole wheat)
2 tomatoes, cored, seeded and diced
1 red bell pepper, cored, seeded and sliced
1 cup torn green leaf or romaine lettuce (we actually used shredded cabbage because we had some leftover)
1/4 cup fresh cilantro, minced (optional)
For the cream sauce:
1 avocado, peeled and pitted
6 oz. nonfat Greek-style yogurt
1 jalapaeno pepper, cored and seeded
1/4 cup fresh cilantro, whole (optional, if you live in our house, at least)
- Prepare Avocado Cream Sauce: add avocado, yogurt, jalapaeno and whole cilantro to a food processor fitted with a standard blade. Pulse until well-blended. Set aside.
- In a large resealable plastic bag, place steak, Mexican seasoning, cumin, cinnamon, garlic, salt and pepper. Seal bag and shake to evenly coat steak with seasoning.
- Heat a large nonstick or cast-iron skillet over high heat for 1 minute. Reduce heat to medium-high, mist skillet with cooking spray and saute steak, turning occasionally for about 5 minutes for medium doneness (steak will be slightly pink, but not red in center). If you prefer medium-well doneness, cook steak for an additional 2 to 3 minutes.
- To serve, lay out tortillas. Add steak, tomatoes, red pepper and lettuce, dividing evenly among tortillas. Sprinkle with minced cilantro, if desired and top each with 2-3 tsp. of Avocado Cream Sauce. If you have any leftover sauce, store it in a resealable container in the fridge for up to 4 days. It can be used as salad dressing.
Makes 4 servings.
Tomato and Baby Cucumber Salad (source: Tonight’s Dinner; original recipe)
We made 2 modifications this time around:
- We used an assortment of heirloom cherry tomatoes.
- We used a fruit vinegar instead of balsamic.