Serves 3/1 taco each
Net Carbs 4.7 grams
Fat 45.7 grams
Protein 28.1 grams
3/4 cup shredded cheddar cheese, divided
1 packet taco seasoning (no sugar added)
12 ounces New York Strip steak
1/4 stick butter
6 Tablespoons sour cream
1/2 sliced avocado
sliced jalapeno to taste
lime zest for topping
Preheat oven to 375F and line a sheet pan with parchment paper or a Silpat.
Set out four glasses and rest a wooden spoon over each pair of glasses to shape tortillas.
Divide cheese into three mounds on top of lined sheet pan.
Use your hands to flatten and spread the cheese into circles spaced 1-2 inches apart.
Bake for 10-15 minutes, or until cheese appears lacy and is golden brown on the edges.
Use a spatula to carefully drape tortillas over suspended spoons to create tortilla shape.
Allow to dry and harden.
Meanwhile, sprinkle taco seasoning over both sides of the steak.
Preheat a grill or grill pan to medium high. If using a grill pan, melt butter over the top and allow to brown slightly. For medium rare or medium steak, cook for 2-3 minutes. Rotate the steak 90 degrees using a fork, and cook for an additional 2-3 minutes. Flip steak with a fork and repeat the process. Remove steak onto a plate and allow to rest for 10-15 minutes before slicing into thin strips against the grain.
To assemble, fill taco shells with a pinch of lettuce, 4 ounces of steak, 2 Tablespoons of sour cream and a bit of diced tomatoes and avocado with jalapeno and lime zest to taste.