Steak tacos with avocado crema / corn + black bean salad + optional watermelon lime mint

STEAK TACOS

Ingredients:

1 ½ pounds flank steak
tortillas
cilantro for garnish, optional

For The Lime Slaw:

4 cups sliced cabbage or slaw mix
1/2 jalapeno, diced (more or less to taste)
1 tablespoon lime juice
pinch of salt

For The Honey Lime Marinade:

1/4 cup olive oil
1/4 cup honey
zest of 1 lime
juice of 1 lime
1 teaspoon chili powder
1 teaspoon paprika
1/4 teaspoon red chili flakes
1/2 teaspoon kosher salt

For The Avocado Crema::

1 medium avocado
1/4 cup sour cream
2 tablespoons lime juice
1/4 teaspoon kosher salt

Instructions:

Combine the ingredients for the marinade and whisk together until honey is completely incorporated. Divide in half, reserving half of the marinade for the finished tacos. Pour the other half over the steak (using a gallon zip top bag makes this easy), and marinate steak overnight or at least for a few hours.
When ready to cook, line a baking sheet with foil and fit with a rack. Lay steak on top of rack, discard excess marinade. Place the oven rack in the top position so that steak will be directly under the broiler. Turn on the broiler and cook for 5-7 minutes. Flip steak and cook for another 5-7minutes, or until done. Allow to rest for 10-15 minutes before thinly slicing across the grain
To prepare the slaw, toss together the cabbage mix, lime juice, salt and jalapeno, set aside until ready to eat.
To prepare the avocado crema, add the avocado, lime juice, sour cream and salt to a food processor, pulse until creamy.
Warm the tortillas by spraying with cooking oil and heating in a large skillet, flipping as needed, until starting to brown and crisp on both sides.
To assemble tacos, fill tortillas with some slaw and steak. Spoon reserved honey lime sauce over filling. Top with avocado crema. Garnish with cilantro (if using, optional) Enjoy!

Corn / Black Bean Salad

Ingredients:

For the Dressing:

¼ cup fresh lime juice
3 tablespoons avocado oil
1 small garlic clove, grated
½ teaspoon ground cumin
¾ teaspoon sea salt
freshly ground black pepper

For the Salad:

1½ cups cooked black beans, drained and rinsed
kernels from 2 ears fresh corn, left raw, about 1½ cups
1 red bell pepper, stemmed, seeded, and diced
½ cup chopped fresh cilantro, plus more cilantro leaves for garnish
½ to 1 jalapeno pepper, seeded and diced, or 1 serrano, sliced
⅓ cup diced red onion
3 tablespoons cotija cheese
1 ripe but firm avocado, pitted and diced
2 tablespoons toasted pepitas, optional

Instructions:

In a large mixing bowl, whisk together the lime juice, avocado oil, garlic, cumin, salt, and several grinds of pepper.
Add the black beans, corn, red pepper, cilantro, jalapeno, and red onion and toss to coat.
Fold in the cheese and avocado and season to taste. Sprinkle with cilantro leaves and toasted pepitas, if desired.

Watermelon + Lime and Mint

Ingredients:

8 to 10 cups of watermelon cut into 1 ½-inch cubes
1 to 2 limes juiced
3 tablespoons of minced mint

Instructions:

In a large bowl, toss together the watermelon, lime juice, and mint until thoroughly combined.

More Recipes:

Beef Chili

Ingredients: 2 pounds lean ground beef 1 onion diced 1 jalapeno seeded and finely diced 4 cloves garlic minced 2½ tablespoons chili powder divided, or to taste 1 teaspoon cumin 1 green bell pepper seeded and diced 1 (14.5 ounce) can crushed tomatoes 1 (19 ounce) can canned red kidney

Easy Beef Stroganoff

Ingredients: 1½ pounds sirloin steak or ribeye ½ teaspoon seasoned salt ½ teaspoon black pepper 3 tablespoons all-purpose flour divided 2 tablespoons olive oil 2 tablespoons salted butter 1 small onion diced 8 ounces mushrooms sliced, white or cremini 1 clove garlic minced 14.5 ounces beef broth 2 teaspoons Worcestershire

Philly Cheesesteak Bowl

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STEAK TACOS