Roasted Carrot & Steak Tacos
1 lb Carrots, cut into matchstick size 2 Tbsp Lemon Juice 1 Tbsp Olive Oil 1 Tsp Ground Cumin Salt & Pepper 1 lb Skirt Steak Corn Tortillas 1 Avocado Watercress, Cabbage, Sour Cream for Serving 1. Toss carrots, lemon juice, olive oil, cumin, and 1/4 tsp of salt & pepper on a large baking sheet. Roast until tender and browned, 20-25 minutes, tossing halfway. 2. Whiles carrots are roasting, heat a large skillet over medium-high heat. Season the steak with1/4 tsp salt & pepper. Cook about 3-4 minutes per side for medium-rare. Rest for 5 minutes on cutting board before slicing across the grain. 3. Top the warmed tortillas with carrots, steak, & avocado. Top with sour cream, watercress, or cabbage. Enjoy!
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This is me, Liz. I am an, instructor, personal trainer, exercise physiologist, dog-mom, loving wife, little sister, coolest-aunt ever, and now blogger living in Libby, Montana.
Welcome to my blog! This blog follows my life and my interests in fitness, adventure, food, and healthy living. The Girls, Katy & Madi, and I. We have spent a lot of time together the past few years. I appreciate them for their quirks and how they love me unconditionally. They help me appreciate the small, simple things in life. Archives
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DiclaimerThis is a personal blog created and maintained by Liz Whalen. My blog posts document my life and sometimes highlight the food I eat and workouts I perform. I do not have professional medical training, nor am I a registered dietician. I am an ACE Certified Personal Trainer and ACSM Certified Exercise Physiologist, while the content you see on my blog aims to bring you along on my health & wellness journey. The published information may not be right for you and should not be viewed as guidelines in any way. Seek counsel from a medical doctor when looking to incorporate or change your physical activity and/or dietary habits.
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