of queso fresco, 1-2 slices of avocado. Squeeze grilled lime over tacos and serve!3.5.3208IF YOU MAKE THIS RECIPE, BE SURE TO SNAP A PIC AND HASHTAG IT #JOYFULHEALTHYEATS. I LOVE SEEING WHAT YOU MAKE!
Grilled Tri Tip Steak Salad Bowl Print Prep time 15 mins Cook time 10 mins Total time 25 mins Author. 2 Ingredients FOR THE DRESSING ½ ripe avocado 1 teaspoon garlic hot sauce ½ teaspoon salt 1 tablespoon freshly squeezed lime juice 1 tablespoons water ½ tablespoon rice wine vinegar 3 Tablespoons avocado oil ¼ cup fresh cilantro leave FOR THE SALAD 8 ounces leftover grilled tri tip, sliced real thin 1 white onion, sliced ½ Tablespoon avocado oil 1 cup frozen corn, cooked 1 cup pinto beans, drained ½ avocado, chopped 6 ounces shredded cabbage Directions Make the salad dressing first Peel, seed, and dice avocado and place in blender or food processor
Mix the beef, onion, garlic, egg, breadcrumbs, Worcestershire sauce, salt and pepper and form into 4 patties before frying in a pan until lightly golden brown on both sides and cooked though, about 3-7 minutes per side
Start with making the steak bites in 6 minutes and set aside Heat olive oil in a cast iron skillet. Warm the steak bites in the oven covered with aluminum foil in the oven for 5 minutes while warming the tortillas Stack the tacos, starting with sliced iceberg lettuce then two to three tablespoons mushrooms mix and then the steak bites Ready to serve