These Cheesy Chipotle Steak Tacos

• total time: 15 minutes

Ingredients

You know I’m always chasing to find GOOD low carb breads, wraps and tortillas. Most crack or fall apart. These @mariaandricardos tortillas i found at @wholefoods are just 4 net carbs, pack on the fiber, super pliable, great texture, and actually taste good.

Here’s how I made it:

Directions

Start with the steak. I used 1.5 lb ribeye and cut it into small chunks, but you can use NY strip or skirt steak. Add to a bowl, drizzle with 1 tsp oil, squeeze in the juice of 1 lime, and season with salt, pepper, 2 tsp garlic powder, 2 tsp smoked paprika, 1 tsp chipotle powder, and 1/2 tsp cumin. Mix really well and let it sit while you prep everything else.

Make your creamy chipotle sauce by adding 4 tbsp thick Greek yogurt, 2 tbsp mayo, a handful of fresh cilantro, 1 garlic clove, 2 tbsp adobo sauce, 1 chipotle pepper, the juice of a large lime, and a generous pinch of salt to a food processor. Blend until smooth, then taste and adjust.

Make your pico by finely dicing (fine is key!) half a large red onion, 1-2 Roma tomatoes, half a jalapeño, and a large handful of cilantro. Add to a bowl, season with salt, pepper, and lime juice, mix well, and let it sit for 10 minutes.

Cook your steak over medium heat for 5-6 mins, stirring a couple of times so it cooks evenly. Set aside.

Grab 8 low carb Maria and Ricardo tortillas or tortillas of your choice. Warm them in a pan over low-medium heat, then sprinkle in shredded cheese and fold them so the cheese melts inside.

Open them up and build. Add about 3 oz of steak, a heaping spoon of pico, a couple slices of avocado, drizzle with the chipotle sauce, top with fresh cilantro, and enjoy.

If you make this, let me know on SHREDHAPPENS.

ENJOY!!

mariaandricardospartner #keto #lowcarb #ketorecipes #healthyrecipes #lowcarbrecipes