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

Ingredients

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, chopped
For the Salsa Rice
2 bags frozen brown rice
¾ cup fresh quality salsa
1 tablespoon butter, optional 

Cooking Instructions

1
Mash avocados with juice of 1 lime and a big pinch of salt. Place the pit in the bowl and set aside.
2
Shred the cheese.
3
Chop the tomatoes.
4
Slice the steak as thinly as possible.
5
Heat vegetable oil and adobo in a skillet over medium high heat.
6
Add steak and toss for 2 minutes until warmed through – be careful not to over cook – it’ll be too chewy.
7
Cook the rice and toss with salsa and butter if using.
8
Wipe out the skillet with paper towel.
9
Heat the tortillas in the skillet and allow everyone to assemble their tacos as they’d like.
10
Boom. Done.