Ingredients:
For the Steak:
- 1 lb (450g) skirt steak or flank steak
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
- Juice of 1 lime
For the Tacos:
- 8 low-carb tortillas (store-bought or homemade almond flour tortillas)
- 1 cup shredded cheddar cheese (or your preferred cheese)
- 1/2 cup sour cream
- 1 avocado, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1 jalapeño, sliced (optional)
Instructions:
- Marinate the Steak:
- In a small bowl, mix olive oil, garlic, cumin, smoked paprika, chili powder, salt, pepper, and lime juice.
- Rub the marinade all over the steak, making sure it’s well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Cook the Steak:
- Heat a skillet or grill pan over medium-high heat. Cook the steak for 3-4 minutes per side for medium-rare, or adjust the time according to your desired doneness.
- Remove the steak from the skillet and let it rest for 5 minutes before slicing it thinly against the grain.
- Prepare the Toppings:
- While the steak is resting, prepare the toppings. Dice the avocado, chop the cilantro, dice the tomatoes and onions, and slice the jalapeño if using.
- Assemble the Tacos:
- Warm the low-carb tortillas in a dry skillet over medium heat for about 30 seconds per side.
- Place a generous portion of shredded cheese on each tortilla and let it melt slightly.
- Top with slices of steak, diced avocado, diced tomatoes, onions, a dollop of sour cream, and a sprinkle of cilantro. Add jalapeño slices for extra heat if desired.
- Serve and Enjoy:
- Serve the tacos hot, with a wedge of lime on the side for extra zing.
Tips:
- You can use a variety of cheeses like Monterey Jack, mozzarella, or pepper jack for different flavor profiles.
- To make this recipe even lower in carbs, consider using cheese crisps or lettuce wraps instead of low-carb tortillas.
