After making this a few times I’ve realized it’s a must recipe to share. Josh and our kids love tacos so it’s an easy dinner for me to prepare some sort of taco bowl that allows me to enjoy the bowl style and everyone to use the fixings to make tacos. Sirloin marinated in a mellow blend of seasonings served with roasted sweet potato, roasted plantain, jicama, cilantro, avocado, and cotija piled on a bowl of lettuce. YUM!
The perfect way to enjoy a light Mexican styled dish. Plenty of flavor and plenty of toppings!
- 1/2 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cumin
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp apple cider vinegar
- 1/2 lime juiced
- 1 1/2 lbs sirloin, very thinly sliced (you can get this prepackaged at Trader Joe's)
- 2 sweet potatoes, peeled and diced into 1/4-1/2" cubes
- 2 ripe plantain, peeled and sliced into 1/2" rounds
- jicama, chopped
- cilantro leaves
- avocado chopped
- cotija crumbled
- lettuce chopped
- lime wedges
- Place sirloin in a large glass bowl and add marinade ingredients. Mix well, cover, and place in fridge for at least 30 minutes.
- Preheat oven to 400.
- Lightly coat sweet potatoes in olive oil and spread on a nonstick baking sheet in a single layer (or use parchment paper). Season with s&p. Bake 15-20 minutes until lightly browned and tender. Set aside.
- Lower heat to 350.
- Grease a pyrex dish with coconut oil and add plantain in a single layer. Coat lightly with a bit more coconut oil. Bake 15 minutes until tender.
- Heat a large skillet over medium heat. Once hot add the sirloin. Cook 5-10 minutes until cooked through and lightly browned. If any liquid is released from the meat continue to cook until it is cooked off.
- Place lettuce in bowls. Top with sweet potato cubes, sirloin, plantain, jicama, cilantro, avocado, and cotija. Serve with lime wedges and salsa.
If you prefer serve the ingredients in corn tortillas instead of in bowls.
And add toppings in as you see fit: chopped tomato, sliced black olives, jalapeño peppers, sour cream...