Beef Tacos with Pomegranate Guacamole

Tacos never tasted so good! Combine Sirloin Steak, avocado slices, red cabbage, queso fresco and pomegranate juice-infused guacamole for a unique taco treat.

  • 20
  • 4
  • 500
  • 37 g

Ingredients & Cooking


  • 1 boneless beef Top Sirloin Steak, 3/4-inch thick (about 1 pound)
  • 2 ripe avocados, peeled, pitted
  • 2 tablespoons pomegranate juice
  • 2 tablespoons fresh lime juice, divided
  • 2 teaspoons hot chili oil, divided
  • 8 corn tortillas (6-inch diameter), warmed
  • 2 cups shredded red cabbage
  • 1 cup low-fat crumbled queso fresco


  1. For guacamole, mash 1 avocado in small bowl with fork; add pomegranate juice and 1 tablespoon lime juice. Mix well; set aside.
  2. Slice remaining avocado and drizzle with remaining lime juice.
  3. Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  4. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
  5. Top each tortilla with equal amounts beef, avocado slices, red cabbage, queso fresco and guacamole.

Safe Handling Tips

Nutrition Information

Butcher Counter

Top 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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