When less really is more, steak tacos

We were some of the lucky ones during ice-aggedon. Our driveway isn’t a 90° drop off, like many of our neighbors drives. (well, it’s pretty flat out front, past the house it’s like an asphalt slide)

While I didn’t drive the first 13 days, my hot husband was able to get me to the store for emergencies, you know like chocolate. (kidding, maybe) Anyways, maybe it was day 12 when I went with His Hotness to Nashville to see how the roads were coming along, to know if he’d be able to take out the big work truck.

The roads were much better than the roads up these parts, but the work site was a no-go. Anyways, I’ll just claim my 5th amendment rights and not tell you about the amazing authentic Mexican tacos we got just off Charlotte Pike in West Nashville.

Most of my adult life, tacos have been more like the supreme version of Taco Bell, the crunchy, soft is fajitas daggumit (giggle). In those tacos that I will not talk about, I found that really truly, less is more.

Something odd happened that day, he told me he could eat those tacos seven days a week. I was going to hold him to it, they were so freaking easy, but by day three, he was all taco-ed out.

Less is more, gosh I love them, steak tacos, LCHF style

Filling:

  • 1 pound thinly sliced beef steak, round, flank, square (haha), what ever kind, just not the green kind.
  • 1 tablespoon bacon grease
  • 1/4 teaspoon each: pink salt, onion powder, garlic powder, cumin, oregano.
  • coarse black pepper

Cut steak into strips, against the grain. Heat a skillet (I like stainless, use what you like) over medium high heat, add bacon grease. Add steak. When it is no longer pink, add seasonings. For some odd reason, steak in this day and age loses a lot of water, if it gets watery, heat up the griddle and griddle it dry, crispy on the outside, tender on the inside.

Sorry, this is chicken. With ceviche and steak tacos, do you blame me for not having a chance to get the steak griddle pic? Use your imagination, thanks :)

Sorry, this is chicken. With ceviche and steak tacos, do you blame me for not having a chance to get the steak griddle pic? Use your imagination, thanks 🙂

Topping: 

  • 1/2 red onion, diced
  • 1/2 bunch of cilantro, chopped
  • coarse pink salt and coarse black pepper as you like it
  • 1/2 lime

Put the onion and cilantro in a glass bowl. Toss it around with the salt and pepper, squeeze the lime over the top and mix once more for good measure. Cover with plastic wrap and let sit in the fridge until your tacos are ready. (I don’t always use a glass bowl for cooking, but when I use lime or lemon juice, I always use a glass bowl. You’re welcome)

Because you’ve already made a large batch of the broccoli cheese waffles, tortilla style, pull a few of those bad boys out and heat them up on the griddle.

Did I mention they freeze well? In freezer bags, make sure to put parchment paper squares between each.

Did I mention they freeze well? In freezer bags, make sure to put parchment paper squares between each. (and OMG if the bacon chicken were really #37, does that make these #38? Gonna have to work hard to fill in the blanks, but at least it has me out of my “writer’s block” good deal, really.

Once your waffle tortillas are heated up, top with filling, top with topping. That’s it. You don’t need no cheese (it’s in the tortilla anyways), no sour cream, just a wedge of lime to squeeze on top before that first bite…

Yummy, yummy

Yummy, yummy

Ok, so this is like the third bite out of my second taco... So freaking good.

Ok, so this is like the third bite out of my second taco… So freaking good.

They were really nice with the ceviche and chips last night. So good, that I heated up a couple for a breakfast sammich…

This pic is from the first batch. Bacon, egg, cheese, and mayo. Do I miss my fork lately? Oh hell no!!!

This pic is from the first batch. Bacon, egg, cheese, and mayo. Do I miss my fork lately? Oh hell no!!!

 

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