Ingredients
Steak Tacos:
- Shallots - 1 clove , minced
- Garlic - 2 cloves , minced
- Jalapenos - 1 , diced
- Cilantro - 1/4 bunch , chopped
- Onions - 1 , diced
- Avocados - 2 , ripe
- Limes - 1 , juice of 1/2 and 1/2 in wedges
- Hot sauce (opt) - (we like Sriracha)
- Oil, cooking - 1/2 Tbsp
- Beans, black (14 oz / 397 g) - 1 can , drained
- Corn, frozen - 1 1/2 cups
- Cumin - 1 tsp
- Coriander - 1 tsp
- Tortillas - 8
Garlicky Broccolini:
- Garlic - 2 cloves , minced
- Broccolini - 1 to 2 bunches (sub 2 broccoli crowns)
- Water - 1 Tbsp
- Oil, cooking - 1 Tbsp
- Lemons - 1/2 , juice of
Prep
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Make
- Place broccolini in a microwave safe container. Add water and sprinkle with some salt. Cover with a lid or wet paper towel and microwave until tender, 1 1/2 to 2 1/2 minutes depending on thickness. (This extra step makes the broccolini saute much faster.)
- Chop avocados and then make guacamole by combining with shallots, half of garlic, chopped cilantro, and lime juice with salt and pepper. Season to taste with salt and hot sauce
- Heat a saute pan over medium-high heat. Add cooking oil and then other half of garlic to the heated oil. Add in microwaved broccolini and sprinkle with salt. Toss for another minute and then finish with squeeze of lemon juice. Remove and set aside
- Return saute pan to medium-high heat. Add 1 tbs. (15 ml) cooking oil and then diced onions with some salt to heated oil. Saute for ~ 3 minutes and then add beans and corn. Add in spices and a sprinkle of salt. Saute for 3 to 5 minutes
- Heat tortillas according to package instructions. Serve tacos with remaining lime wedges and let everyone assemble their own. Feel free to even chop up broccolini and use as taco fillings too!
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