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Thursday: Steak Tacos and Salsa Red Rice

This is dinner on the run – and probably got the most accolades from my crew! Yes, I am using frozen brown rice again. Make it anyway you’d like – I’m just super tight on time.
Serves: 4     Prep: 15     Cooking: 10


For the Tacos
2 avocados
1 lime
1 cup Oaxaca or Monterey Jack cheese, shredded
2 teaspoons vegetable oil
2 teaspoons adobo, from the can of chipotles in adobo
1 lb grilled or pan seared steak – I used leftover London Broil
8 corn or flour tortillas
1 cup shredded lettuce
1 dozen grape tomatoes, choppedFor the Salsa Rice
2 bags frozen brown rice
¾ cup fresh quality salsa
1 tablespoon butter, optional 


Mash avocados with juice of 1 lime and a big pinch of salt. Place the pit in the bowl and set aside.
Shred the cheese.
Chop the tomatoes.
Slice the steak as thinly as possible.
Heat vegetable oil and adobo in a skillet over medium high heat.
Add steak and toss for 2 minutes until warmed through – be careful not to over cook – it’ll be too chewy.
Cook the rice and toss with salsa and butter if using.
Wipe out the skillet with paper towel.
Heat the tortillas in the skillet and allow everyone to assemble their tacos as they’d like.
Boom. Done.