Hey there strong people!
Truth is “Taco Tuesday” can happen any day of the week. These steak tacos are my take of fancy “C Casa” tacos. If you live or have visited Napa, you know about C Casa tacos. They are delicious, scrumptious, and full of fun non-traditional toppings. You have the option to make them on Tortillas (I LOVE SIETE GLUTEN AND GRAIN FREE TORTILLAS) or on butter lettuce leaves. Give them a try! Here are the macros for both options:
1 Taco on a “Siete Cassava and Coconut Tortilla”: (2oz meat ALL toppings NO cheese.)
6.5g Fat/17g Carb/12g Protein (ESTIMATE)
1 Taco on a Butter Lettuce Leaf: (2oz meat ALL toppings NO cheese.)
5gF/5.5g C/12gP (Estimate)
1 lb. Flank Steak
Juice of 1 lime
6 minced garlic cloves
1/2 cup chopped cilantro
1 tsp garlic powder
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp oregano
1/4 tsp cumin
Sea salt and Pepper
REFRIGERATE FOR AT LEAST 2 HOURS
1 Large mango chopped into small pieces
1 Small tomato chopped
1 Small shallot chopped
1/3 Cup chopped cilantro
1/2-1 Jalapeno minced (depending on your spice meter)
Juice of 1 lime
Salt and pepper to taste
Steak TacosPrint Recipe
- 1lb. Flank Steak (Marinated, grilled, and cut into small pieces.)
- 8 "Tortillas" (I use Siete Cassava Flour Tortillas OR Butter Lettuce Leaves)
- 8 TBSP of Mango Salsa (About 1 TBSP for each taco)
- Lime Juice to taste
- Micro Arugula for Garnish
- Cilantro for Garnish
- OPTIONAL: Cotija Cheese Crumbles for Garnish (if you tolerate dairy).
Marinade the flank steak with the recipe above for at least 2 hours in the refrigerator.
On medium high stove grill or coast iron skillet, cook the steak at least 4 minutes per side for medium rare OR to your liking.
Let the steak rest for at least 5 minutes before cutting into thin strips.
In the meantime, heat up tortillas OR rinse and separate butter lettuce leaves.
Finally, assemble your tacos using about 2oz of steak per taco, 1 TBSP of mango salsa and garnish of choice.