Friday, December 5, 2014

Foodie - I love TACOS

 
Flank steak tacos
Created by Chef Hubby
1.5 lbs of flank steak
3 Jalapeño peppers
Chipotles in adobo sauce (can in Mexican section of grocery store)
1 red onion
Cilantro
Garlic
2 Mangos
1 Peach
2 oranges
5 limes
Red or white cabbage
organic corn Tortillas

Bibb lettuce if you want to use as the tortilla
Small cup of plain Greek yogurt

Organic tamari
Raw honey
EVOO
For marinade:
Zest 2 oranges into a bowl using only the orange parts and none of the white.  Squeeze the juice of both oranges into the bowl 
Zest 2 limes and juice as well
Smash and chop 2 large cloves of garlic
Rough Chop 2 jalapeños and add, remove seeds depending on how spicy you want it
Chop 2 of the chipotles in adobo and add
Add 2tbs tamari soy sauce, 2tbs of honey, 2tbs of olive oil, 1 tbs of ground black pepper, salt to taste
Whisk to combine ingredients and combine with steak in a pan or large ziplock bag for at least 2 hours or up to 8.

Remove steak and excess marinade. Grill on high heat for 4-6 minutes per side.  The goal is to leave some pink. Remove from grill and let rest for 5 minutes to allow juices to settle.

Slice across the grain as thinly as possible with your sharpest knife. Do not slice with the grain or the meat will be tough.
For the mango salsa:
Finely chop 1 clove of garlic
Squeeze the juice of 2 limes
Chop a small handful of cilantro
Chop a half an onion
Peel and chop 2 mangos and 1 peach into bite size pieces
Remove seeds and chop 1 jalapeño
Add 1/2 teaspoon of cumin and salt to taste
Stir and combine all ingredients.

For the chipotle sauce:
Combine 2 chipotles in adobo sauce with a half cup of plain Greek yogurt in a blender and combine till smooth. Add water for desired consistency

Assemble tacos with steak and mango salsa and chipotle sauce. Add cabbage on top.

Measure everything with your containers…premeasure your protein, if you use tortilla make sure to account for the carbs for the day and measure the salsa for your purple container. The cabbage counts for the veggie container. And you can use 2 tsp of the Greek yogurt dressing. You may sub a yellow container from earlier that day to eat more of food items at this meal.

Any leftover food you can use for your other meals the week or use for you family:)

Crockpot Shredded Beef Tacos (may sub with chicken)

Ingredients:
Organic all natural fresh orange juice
1 yellow onion
Can of adobo chipotles in sauce
Organic beef bouillon if making shredded chicken use chicken bouillon
Tamari sauce
Chili powder
pepper
Cumin garlic
Honey
Organic London broil, flank or sirloin steak (we used organic London cause on sale)
Bibb lettuce
Purple cabbage
Plain Greek yogurt
Mango salsa recipe above for top!

Directions:
Combine 1/4 cup orange juice, 1/2 yellow onion chopped finely, 3 chipotles in adobo chopped, and 1tbs beef bouillon into the bottom of crock pot and mix.
Put steak on top in a single layer

Pour 1/4 cup tamari sauce, sprinkle chili powder, salt, cumin and 4 cloves of fresh minced garlic, and black pepper over top of steak.  Lastly add a 1/4 cup honey drizzled over top
Cook on low for at least 6 hours and up to 8.

Shred steak with 2 forks. Pick a lean cut of steak like London broil or flank or sirloin. Almost anything can be used because the crock pot will make it tender.

MAKE MANGO SALSA, chop cabbage, then assemble on Bibb lettuce. Top with salsa and 1-2 tsp of Greek yogurt

21 Day Fix Approved
1 red, 1 green, 1 purple, 1 tsp, 1 orange

 

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