Tangy Soft Steak Tacos 
Taco night doesn’t have to mean a huge production. I can put these together any night of the week in less than 30 minutes, and so can you! 

You’ll Need:
Serves 2

1 8-10 oz. steak (NY Strip, top sirloin, flank)
1 tbsp chipotle sauce
6 corn tortillas
½ cup avocado, diced
1 small tomato, seeded and diced
½ lime, juiced
½ cup frozen corn kernels, thawed
¼ cup red onion, finely diced
1 tbsp + 1 tsp fresh cilantro, chopped and divided
salt + pepper
olive oil

Here’s how:

1. Trim off any excess fat from the steak. Season both sides with chipotle sauce and salt and pepper. Set aside. (If you don’t have chipotle sauce or don’t like spicy food, leave it out. Salt and pepper will do just fine.) 

2.  To make the guacamole, add the avocado, tomato, lime juice, 1 tbsp chopped cilantro, a drizzle of olive oil and salt and pepper to taste in a bowl. For a chunky guac, gently combined the ingredients with a spoon. Set aside. (If you don’t like too much lime, use a teaspoon instead of half of a lime.)

3. To make the roasted corn salsa, heat 1 tsp olive oil in a small skillet over medium high heat. Add the onion, corn, and a dash of salt and pepper. Cook for 5 minutes, until the onions and corn are lightly browned. Transfer to a bowl and let cool before adding in 1 tsp chopped cilantro. Set aside.

4. Heat 2 tsp olive oil in a large skillet to medium-high. Add the steak to the pan and cook for 2-3 minutes. Flip and cook another 2 -3 minutes until steak is cooked how you like it. Transfer the steak to a cutting board and let it rest for 5 minutes. Cut into thin slices.

5. While the steak cooks, heat the corn tortillas either in a microwave, or in a dry pan that’s been preheated to medium. To assemble the tortillas, layer the steak, guac, and corn salsa. Fold and serve. 

Recipe Remix: instead of steak, try grilled chicken breast or shrimp. Or go veggie - cook 1 tsp crushed garlic, 1/4 cup diced onion, chipotle sauce, and a can of your favorite beans (rinsed and drained) in 2 tsp olive oil.