Tonight's GF Taco Night - Steak

Taco night in our home is a Thursday/Friday, when we have leftovers but not enough quantity, which- with a little chopping and creativity- become a composed meal!

Notes

- The main components of a taco are the following:

1. Tortilla (or thinly sliced jicama for the carb-conscious);

2. Protein (or vegetarian filling);

3. Salsa (every house has its own- but you can use store-bought in a pinch); and

4. Toppings (we keep it simple: cilantro, chopped onion, and sometimes radish).

- We make tacos from whatever protein is leftover from the week. Tonight it was steak. Other nights it's grilled fish or rotisserie chicken. Often, I already have toppings chopped from prepping earlier in the week.

- Have fun!

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Ingredients

Corn Tortillas (If you have a gluten allergy, ensure they are GF, as some brands mix corn with wheat flour.)

Leftover Steak (chopped into bite-size pieces)

Leftover Red Onion (finely chopped

Chopped Cilantro

Tomatillo-Serrano Salsa

Kosher Salt for Seasoning

1-2 tbsp Extra Virgin Olive Oil

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Instructions

1. Prep all ingredients.

2. Heat skillet on medium high. When hot, add oil and chopped steak for a quick sear to heat but not overcook the meat. Taste for seasoning.

3. At the same time, begin heating your corn tortillas. (We heat on the stovetop on a non-stick surface.) You can also use jicama shells if carb-conscious.

4. To assemble, take a tortilla as the base. Place 1-2 tbsp of meat inside. Sprinkle with onion and cilantro. Repeat until you have your desired number of tacos complete.

5. Serve with tomatillo-serrano salsa, or your preferred salsa, on the side, so each person can control their desired level of heat.