There are a few meals Josh could eat every day and be happy. Tacos are definitely one of them. And now since our lifestyle works best with quick and easy meals I’m on board with making tacos more often than not. We had almost a pound of sirloin in the freezer so I figured it was about time to cook it. I made a marinade using a can of chopped mild green chiles, s&p, chili powder, cumin, and grapeseed oil. If you want some heat I’d add in a fresh chopped jalapeno. For toppings I used cheddar cheese, avocado, and yellow pear tomatoes. I bought blue corn taco shells for something different. I’m not sure there is a taste difference but I like that I can switch from the yellow corn for variety.
- ~1 lb sirloin, sliced into strips
- 1 can chopped green chiles
- 1/2 teaspoon chili powder
- 1/4 teaspoon cumin
- grapeseed oil
- cheddar cheese, grated
- avocado, chopped
- yellow pear tomatoes, chopped
- taco shells
- Mix green chiles, chili powder, cumin, splash of grapeseed oil, and s&p to make marinade. Pour over meat and refrigerate for a few hours.
- Heat up a bit of grapeseed oil. Once hot add marinated sirloin strips. Cook about 5 minutes until cooked through.
- Meanwhile cook taco shells.
- Assembles tacos with meat, cheese, avocado, and tomato.