Beef Tacos with Avocado Aioli




This recipe reminds me of summer. It's something we love to have on a warm evening, out on the deck. The kids loved it as well! It's a delectable way to change up your Taco Tuesday and it's so easy!


Also...anything with "aioli" in the title, it just is a much better version! Aioli makes everything better.


Now onto the recipe!













Ingredients:


For the aioli

1 ripe Avocado

1/3 cup avocado mayo (or any mayo you want to use)

1 tablespoon chopped basil

2 teaspoons minced garlic

1 teaspoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground white pepper



8 oz sirloin steak

1 T minced garlic

2 T oil

Sea salt and freshly ground black pepper to taste

8 corn tortillas


For the toppings:

1 head romaine lettuce

Small handful fresh cilantro leaves

1 lime, cut into wedges

1/2 white onion, chopped

1 cup grilled corn


DIRECTIONS



1 To make the aioli, add the avocado, avocado mayo, basil, garlic, lemon juice, salt and pepper to a food processor and process until smooth. About 1-2 minutes. 2 Set a grill pan over high heat. Drizzle a little bit of olive oil over both sides of the steak and season with salt and pepper. When the pan is smoking hot, add the steak. For a steak about 1" thick, fry for 2 minutes on each side for medium rare, or longer if you prefer your steak well done. 3 Remove the steak from the pan and allow to rest for 5 minutes; slice against the grain into thin strips or chop if you don't want them in strips. 4 For cooked onions: wipe the pan with paper towels, but be careful as it will still be hot. Add the onion to the pan and sauté for a few minutes over medium-high heat until softened; set aside.

You can keep them raw if you like the flavor and texture of raw onions (what I prefer).


5 Wipe the pan again, then heat the corn tortillas for about 30 seconds on each side to warm through. 6 Place a couple of lettuce leaves on each tortilla and top with steak, onion, corn and cilantro leaves. Add dollops of the aioli and a squeeze of lime juice. For a quick piping bag, you can use a zip-loc bag and just cut a hole in the corner and put your aioli in for easy serving.




Contact

Beverly Holtzem

Centennial, CO.

bdyanne@gmail.com

951.663.1191

beverlyholtzem.com

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© 2020 Beverly Holtzem