It is no secret around here that I love avocados. They are rich, and creamy and have a delicate flavor which goes with almost anything.
I have to stay pretty low carb because I had to have my thyroid removed and, despite the fact that I love baking, carbs blow me up like a balloon. I keep them to a minimum, taking a bite to taste when creating a recipe but other than that I try to steer clear. Avocados are luxurious enough to stand in for carbs and make me feel like I have had a treat.
So, when I was asked to post a favorite recipe with avocados there was no way I was going to say no.
I like avocados in almost anything and if you have a corn tortilla and an avocado you can create some amazing appetizers, snacks, and lunches. When I was working on this post I created a calla lily shape from a corn tortilla and filled it with refried beans and avocado. I think it is unique and makes for a great start to a plate. To do it? Put a corn tortilla in a deep frying with the oil heated to 375F. While the tortilla is soft carefully push it down in the center with a (very dry) butter knife. Hold it there – as the tortilla fries and becomes crispy the sides will float up around the knife and create a trumpet shape.
Don’t get your avocados too ripe. The skin will be firm and yield to firm pressure when squeezed but it will not be mushy or have loose looking skin. If it is too firm then it is not ripe enough and won’t have the richness and flavor you are looking for.
This is a twist on steak and eggs that I just love. I take leftover grilled steak and scrambled eggs add my favorite taco ingredients, including avocado and make it into a soft taco with a warm corn tortilla. If you are really staying away from carbs you can leave off the tortilla. It is one of those breakfasts that will stick with you until lunch. Add your own favorite taco ingredients to make it just right.
Steak and Eggs Taco RecipePrint Add to Collection Go to Collections
- 1 corn tortilla
- 1 egg, , scrambled
- 3 or 4 thin slices of grilled steak, , warmed
- 2 tbs shredded Monterey jack cheese
- 1 tbs chopped jalapeno
- 1 tbs chopped onion
- 2 -3 slices avocado
- Saute the jalapeno and onion until soft.
- Warm the steak
- Warm the tortilla
- Lay the steak just off center of the warm tortilla
- Spoon scrambled eggs on top
- Sprinkle with the onion mixture
- Place the avocado on top
- Sprinkle on the shredded cheese
- Fold the tortilla over the filling
- Serve with your favorite salsa
Disclaimer: “This sponsorship is brought to you by Avocados From Mexico who we have partnered with for this promotion.”