Ribeye Tacos
CATEGORIES
INGREDIENTS
- Cooking Time: 10 min
- Servings: 1
- Preparation Time: 15 min
- 6oz Ribeye
- 3 Corn Tortillas
- 1 Tblsp Montreal Steak Seasoning
- 3 Tblsp Canola Oil
- 4oz Shredded Cheddar
- 1 Cup Shredded Lettuce
- 1/2 Cup Chopped White Onion
- 1/2 Cup Chopped Roma Tomatoes
- 1/4 Whole Ripe Avocado
- 2oz Fire-roasted Salsa
- 2oz Sour Cream
- 2oz That Sauce
DIRECTIONS
- 1. Cut 6oz Ribeye against the grain into at least 9 slices and marinate the ribeye bites in the canola oil and Montreal steak seasoning and let marinate at room temperature for 5-10 minutes
- 2. On a large dinner plate plate the shredded lettuce into a bed and plate the chopped Romas, shredded cheddar, onion and avocado on top of the shredded lettuce.
- 3. Start cooking the ribeye bites on the grill to the temperature of your liking
- 4. In hot oil; soft fry the 3 corn tortillas no longer than 20 seconds. You want them to just cook enough to have a slight cry on them while still being pliable. After cooking let sit to drain the oil off tortilla or lay on a paper towel to absorb oil.
- 5. Remove steak bites from the grill and plate the 3 corn tortillas on the plate and add steak bites
- 6. Add a side of fire-roasted salsa, "that sauce" and sour cream to serve