Cooking Light’s May issue featured several different taco recipes and I ripped out at least four of them to try over the coming weeks, including some really new and unique types. I intended to make their recipe for steak and pepper tacos with lime mayo but by the time I was finished, there was little resemblance between the magazine version and what I made. Still, Cooking Light should be credited for the inspiration behind this meal!
I started with some barbacoa beef that I pulled from the freezer. Thawed and re-heated in a saucepan, you would’ve never guessed it had been frozen. I then broiled peppers (this idea came from CL) until lightly charred and sliced them into thin strips. The beef was flavorful enough that the tacos didn’t need much more for accompaniment. I served with corn tortillas, browned in a pan, and we topped the tacos with homemade guacamole (made with tomatoes, cilantro, lime juice, garlic salt, and seasoned with salt and pepper), sour cream, and cheese.
Whether you go the salad route or the taco route, you need to make this barbacoa beef!
Three Years Ago: Peach Amaretto Upside Down Cake
*makes approximately 12 tacos
-1/2 batch barbacoa beef, reheated if frozen or made ahead of time
-3 bell peppers
-1/2 red onion, finely diced
-1/4 cup cilantro, finely chopped
-juice from 1-2 limes
-1/2 tsp garlic powder
-salt & pepper, to taste
1. Cut bell pappers in half and place on a baking sheet lined with foil. Broil on high until beginning to char, flipping halfway through (approximately 4 minutes a side). Allow peppers to cool slightly and cut into thin strips.
2. Heat tortillas in a small skillet over medium-high heat, cooking for about 15 seconds a side or until beginning to brown.
3. In a medium-sized bowl, mash avocados with onion, cilantro, lime juice, and garlic powder. Season with salt and pepper, to taste.
4. Top tortillas with beef, peppers, guacamole, sour cream, and cheese. Serve immediately.