Beef Tacos with Pomegranate Guacamole

Name: Beef Tacos with Pomegranate Guacamole
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: Top Sirloin Steak; avocado; pomegranate juice; fresh lime juice; hot chile oil; corn tortillas; red cabbage; queso fresco cheese

Tacos never tasted so good! Combine Sirloin Steak, avocado slices, red cabbage, queso fresco and pomegranate juice-infused guacamole for a unique taco treat.

Cook Time: 20 Minutes

Servings: 4

Ingredients: 8

Cook Mode

Ingredients

1 boneless beef Top Sirloin Steak, 3/4-inch thick (about 1 pound)
2 ripe avocados, peeled, pitted
2 tablespoons pomegranate juice
2 tablespoons fresh lime juice, divided
2 teaspoons hot chili oil, divided
8 corn tortillas (6-inch diameter), warmed
2 cups shredded red cabbage
1 cup low-fat crumbled queso fresco

Preparation

Step 1

For guacamole, mash 1 avocado in small bowl with fork; add pomegranate juice and 1 tablespoon lime juice. Mix well; set aside.
Step 2

Slice remaining avocado and drizzle with remaining lime juice.
Step 3

Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Step 4

Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until internal temperature reaches 145°F using a thermometer. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
Step 5

Top each tortilla with equal amounts beef, avocado slices, red cabbage, queso fresco and guacamole.

Nutrition Information

503 Calories

0 %*

8g SAT FAT

0 %DV**

37g PROTEIN

0 %DV

3.1 mg IRON

0 %DV

7 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 503 Calories; 234 Calories from fat; 26g Total Fat (8 g Saturated Fat; 12 g Monounsaturated Fat;) 90 mg Cholesterol; 300 mg Sodium; 32 g Total Carbohydrate; 8.5 g Dietary Fiber; 37 g Protein; 3.1 mg Iron; 9.7 mg NE Niacin; 1 mg Vitamin B₆; 2 mcg Vitamin B₁₂; 7 mg Zinc; 38 mcg Selenium; 126.3 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.