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
    min
  • 4
    SERVINGS
  • 503
    Cal
  • 37 g
    Protein

Ingredients & Cooking

Ingredients:

  • 1 boneless beef top sirloin steak, 3/4-inch thick (about 1 pound)
  • 2 Fresh California 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

Cooking:

  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 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 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.

Nutrition Information

Butcher Counter

Beef Tacos with Pomegranate GuacamoleTop 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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