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
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
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!