Beef Tacos with Pomegranate Guacamole

Name: Beef Tacos with Pomegranate Guacamole
Prep time: 10
Cook time: 10
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

20

Minutes

4

Servings

8

Ingredients

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

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.

Nutrition Tip

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.

Filed Under:

Mexican

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