Recipe and photo courtesy of Cattlemen's Beef Board and National Cattlemen's Beef Association
Makes 4 servings
1 boneless beef Top Sirloin Steak, ¾ -inch thick (about 1 lb.)
2 ripe avocados, peeled, pitted
2 T. pomegranate juice
2 T. fresh lime juice, divided
2 t. hot chili oil, divided
8 corn tortillas (6-inch diameter), warmed
2 c. shredded red cabbage
1 c. low-fat crumbled queso fresco
For guacamole, mash 1 avocado in small bowl with fork; add pomegranate juice and 1 tablespoon lime juice. Mix well; set aside. Slice remaining avocado and drizzle with remaining lime juice.
Cut steak lengthwise in half, then crosswise into ¼-inch thick strips. Heat 1 teaspoon oil in large non-stick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until internal temperature reaches 145°F using a thermometer. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Remove from skillet; keep warm. Top each tortilla with equal amounts beef, avocado slices, red cabbage, queso fresco and guacamole.
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