Tacos with Jalapeno Cream

Have fresh and flavorful steak tacos for lunch using avocado, jalapeno, arugula and sour cream.

  • 30
    min
  • 4
    SERVINGS
  • 341
    Cal
  • 30 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 boneless beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
  • 1 tablepoon chili powder
  • 8 corn tortillas (6-inch diameter)
  • 1 Fresh California Avocado, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 2 tablespoons 50% less fat sour cream
  • 1 small jalapeno pepper, seeded and chopped
  • 3 cups arugula

Cooking:

  1. Rub chili powder on both sides of steak. Place steak on grid over medium, ash-covered coals. Grill covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally

  2. Grill corn tortillas 30 seconds on each side. Remove from grill; keep warm.

  3. Place avocado, lime juice, sour cream and jalapeño pepper in bowl of food processor; pulse until smooth.

  4. Carve steak into thin slices. Top tortillas with equal amounts steak and arugula; top with avocado cream. Pass remaining avocado cream.

Nutrition Information

Butcher Counter

Tacos with Jalapeno CreamTop Sirloin Steak Sirloin Primal

A flavorful cut that’s versatile and juicy. Great served as a steak or cut into kabobs.

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