Small Bowl/Spice Mix:

1 1/2 teaspoons chili powder

1 teaspoon cumin

1/2 teaspoon garlic powder

¼ teaspoon salt

1/8 teaspoon cayenne pepper

Olive oil

8 ounces rib-eye or top sirloin steak, or your favorite cut

Cucumber Avocado Salsa:

1/2 cucumber, seeded and diced

1 avocado, diced

1/3 cup minced red onion

1 large jalapeno pepper, seeded and minced

¼ cup chopped cilantro

Juice of 1 lime, or 2-3 tablespoons bottled

Salt, to taste

The Rest:

4-6” corn tortillas

1 ½ – 2 cups shredded red cabbage

1 lime, cut into wedges

OPTIONAL: 1 cup cooked brown rice, couscous, quinoa, see note below

In a small bowl, stir together Spice Mix, and rub over both sides of the steak.

Heat a large grill pan over medium-high heat; add a drizzle of olive oil. (Alternatively, grill steaks). Cook steak to your liking, turning once. Let steak sit for at least 5 minutes, then cut into thin slices.

Meanwhile, in a medium bowl, combine Cucumber Avocado Salsa.

Warm tortillas in microwave or on grill (microwave for only 10-15 seconds).

To Serve: Add steak slices, red cabbage, and Cucumber Avocado Salsa in warm tortillas. Give it a squeeze of fresh lime! Serve optional brown rice, couscous, or quinoa on the side.

Note: I used Trader Joe’s Harvest Grains Blend (couscous, orzo, baby garbanzo beans and red quinoa) but it contains gluten. Use brown rice or quinoa if you’re gluten free. Stir in a little lime juice and cilantro, if you wish!