Do you know what today is?? Today is a very special day.
It’s TACO TUESDAY!!!
I know I missed a week and I’m super-duper sorry. But, it was either miss a week or post a really terrible picture that wouldn’t have done the taco justice. I just couldn’t. So I waited a week for a better taco, a better picture, and an ah-may-zing roasted salsa. Totally worth the wait, I promise!
So get your booty to the kitchen (or the grill outside) and make these tacos.
Now, now, now!! (in my best Cartman voice.)
- 1 lb sirloin (or flank or skirt) steak
- 1 Tbsp cumin
- 1 Tbsp chili powder
- 2 tsp garlic powder
- 2 tsp smoked paprika
- 2 tsp ground coriander
- 1/2 tsp coarse salt
- 1/2 tsp freshly ground pepper
For the salsa
- 1 large beefsteak tomato (I used one from our garden), cut in half
- 1/2 large white onion, cut into quarters
- 1 jalapeno pepper, sliced in half lengthwise
- 4 large Swiss chard leaves, ends trimmed
- 3 cloves garlic, minced
- coarse salt and freshly ground pepper
- 1/2 cup freshly chopped cilantro leaves
- 1 lime, juiced
- 1 large avocado
- 1 tsp garlic powder
- 1 Tbsp lime juice
- 6-8 whole wheat tortillas
- 1 cup shredded Monterrey jack cheese
- Combine all the spice ingredients in a small bowl and evenly pat it into the steak on both sides. Cover and rest for 30 minutes.
- Preheat your oven to 350 degrees F, line a baking sheet with foil and set aside. Prepare your salsa veggies (cut them up) and place the tomato, onion jalapeno, cut side down, on the prepared baking sheet. Add the Swiss chard and give everything a light spray of olive oil or cooking spray. Roast for 5-10 minutes, or until slightly charred and softened. The chard will be a little crispy, but not burnt.
- Remove from the oven and place in a blender or food processor with the garlic, cilantro, salt and pepper and the lime juice. Process until well combined. You can do a rough chop if you like it more chunky.
- Meanwhile, preheat a grill pan (or your outside grill) over medium-high heat and spray with cooking spray.
- Grill the steak to your preferred doneness, 3-5 minutes per side. Remove to a cutting board and allow to rest for 10 minutes before cutting into thin slices.
- While the steak is resting you can make your guacamole by combining the avocado (peel and pit removed), garlic powder and lime juice in a medium bowl and mashing with a fork until smooth.
- Warm the tortillas and top with guacamole, a few slices of steak, a sprinkle of cheese and a spoonful. of that yummy salsa!