Time: 20 minutes
2 pounds flat iron steak
2 cans pinto beans
4 Tbsp. Old Bay seasoning
1 Tbsp. garlic salt
1 yellow pepper, chopped into 1/2 inch pieces
1 medium purple onion
Start by chopping the raw, flat iron steak into bite size pieces. This is called "Carne Picada". If you are lucky enough to purchase the beef already chopped, this will save some time. Add 2 Tbsp. coconut oil to a large skillet (cast iron skillets work best, but anything will do). Once the oil is melted, add the beef and Old Bay seasoning and saute until brown and slightly crispy.
While the beef is cooking, add pinto beans and garlic salt to a medium saucepan and heat through.
In a separate skillet, heat coconut oil, onions and peppers and saute until peppers are golden and onions are soft.
Warm tortillas in the microwave on a plate covered with plastic wrap.
To make tacos, fill each tortilla with a Tablespoon of beans, 2 Tablespoons of beef and top with veggies and Red Salsa with Avocado and a Hint of Lime (recipe below).
Red Salsa with Avocado and a Hint of Lime
6 Roma tomatoes
1 medium onion
1 jalapeno pepper
1 small bunch of cilantro
2 Tbsp. garlic salt
1 Tbsp. pepper
juice of small lime
Peel and chop onion into large pieces. Place onion, whole tomatoes, and jalapeno in saucepan filled with water. Heat to boil and allow to boil for 10 minutes. Once cool, remove peels from tomatoes. Place whole, peeled tomatoes, onion pieces and jalapeno in the blender. Add cilantro, garlic salt, pepper and the juice of one small
lime to blender and blend until smooth. Peel avocado and scoop meat into blender. Pulse mixture until avocado is chopped into fine pieces and salsa is smooth.