Quick and easy weeknight dinner.
Yields: 3-4 servings
Prep time: 15 minutes
Cook time: 15 minutes
For the filling:
½ pound of a meat of your choice
2 tablespoons oil
½ tablespoon Chili powder
½ tablespoon Garlic powder
1 teaspoon Salt
1 teaspoon Pepper
For the pico de gallo:
½ onion, chopped
2 large tomatoes, chopped
Cilantro, minced
Limes, juiced
For the assembly:
6-8 Corn or flour 6 inch tortillas
Light cheese of your choice, shredded
2 avocados, diced
Preheat a grill pan over medium-high heat and coat the pan with the oil. In a small bowl, combine the chili powder, garlic powder, salt, and pepper. Sprinkle the spice mixture over the meat and gently place the meat in the heated grill pan.
Cook each side of the meat for about 5-7 minutes or until browned. Cook the meat until done.
Once done, take the meat off the grill pan and let rest on a cutting board for 5 minutes before slicing.
To assemble, place one tortilla on the plate and place in 2 slices of meat. Top with one scoop of salsa, 2 slices of avocado, a couple leaves of cilantro, and a slice of lime.
Enjoy!