Mini Steak Tacos- Tacos de Carne Asada

These are quickly going to be a favorite around here, I can tell!  Love love love this!

Mini Tacos de Carne Asada--Mini Steak Tacos 

sauce:
in sauce pan boil:
1/2  white onion, skinned and quartered
3 jalapenos- destemmed
boil until onion and chilis are very tender, reserve remaining water

in food processor:
add 2 avocados,
the onion and jalapenos (strained out of onion water w/ with slotted spoon) and
2 tomatilloes ( unhusked and quartered)
chop until mixture turns creamy.  If too stiff, add spoonful of onion water from reserved pan until consistency is thinner but not runny. This is your sauce- serve with big spoon in a bowl .


meat:
in fry pan:
heat at med high: 1 tbsp. olive oil,
add  1 lb of steak or roast-diced tiny,
1/2 white onion diced tiny,
1 clove garlic minced
salt and pepper.
Squeeze fresh lemon juice on after starts frying.
Brown the meat until all is brown. abt 4-5 minutes.
Reduce heat and Cook on med low until meat is tender. 15-30 minutes depending on how tender you want it.  if need moisture add spoonful of onion water from original sauce pan.


warm mini corn tortillas in heated dry fry pan, enough for at least 2 each person.
Top with:
Chop fresh cilantro and 1 onion -tiny minced
Squeeze a bit of lemon over each

Layer mini tortilla , spoonful meat, onion, cilantro and top with avocado sauce.












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Real Food Wednesday 7/10

Quick and Delicious Tuna Salad -GF

Quick and Delicious Tuna Salad

I discovered something and now I am never making tuna the same way I used to! :)

Do you remember how mom made tuna salad? All slathered in mayo and slabbed on white wonder bread?  - yup- well for me- Never again!

Try avocado- and yogurt! yup... The avocado makes it creamy, with out the horrible oils of processed store bought mayo! Avocados are rich in potassium, vitamin B-6, folic acid, fiber, and antioxidants! They have twice the amount of potassium as a banana! Super good for you! 

for base: 
1 avocado mashed, 2 spoonfuls of plain homemade yogurt, salt & pepper, 1-2 cans of tuna drained and rinsed. (for 2 cans use 2 avocados)

to this you can add
additions: 
dill, pickles, chopped celery, pine nuts, flax seeds, lemon juice, mustard, parsley, pinch of cayenne, chopped onion, chopped green onion or chives, diced tomato, sunflower seeds, peanuts, shredded cucumber, shredded carrot, shredded lettuce, oregano, chopped fresh basil, or chopped fresh spinach!!!!! (any combination there of, that makes you happy!)

you can served this on a bed of spinach leaves,
or dolloped into a romaine lettuce leaf and rolled up like a wrap,
inside a hollowed out cucumber,
inside a cleaned hollowed bell pepper,
or inside a hollowed out beefy tomato!

So versatile, so easy! Give it a try! Super yum!!!!!!

Note: This would be considered gluten free!

I read the original idea to use avocado somewhere- truly, the way I sit in the early morning and read, read, read; I probably absorbed it unconsciously from a genius! Who ever it was, I thank you!!! What an inspiration!