You'll have to forgive the crappy photo. Our lighting setup here on Pender is not the best, and it's that time of year when natural lighting is pretty time-specific, and not readily available by the time I get around to eating my dinner. Which is probably also cold owing to the pretty time-specific needs ot the two rug rats.
Inspired by my quick Mexican lunch last week whil shopping in Bellingham, I really wanted to use some of the great Pico de Gallo I picked up, as well as the Mexican Crema (sour cream) and Carne Asada. I didn't even miss the tortilla, although the kids got some nice fresh corn flour ones with their meal. This supper takes next to zero time to prepare (okay, maybe 15 minutes?) and is super healthy, flavourful and fresh!
Serves 4
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1 head |
Romaine lettuce, shredded
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1 1/2 lbs |
Carne Asada (or very thinly sliced skirt steak)
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2 tbsp |
Taco seasoning (either from a packet, or make your own)
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3 cups |
Refried beans or seasoned black beans (I make my own) |
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2 cups |
Pico de Gallo* (home made or store bought - Costco has some decent stuff, or if you can get to a good Mexican grocer like Food Pavillion in Lynden, WA, that's next best to home made)
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1 cup |
Shredded or crumbled cheese (Queso Fresco, if you have it, or cheddar or mozzarella)
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2 whole |
Avocados
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1 cup |
Good Mexican crema, or sour cream
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1/2 cup |
Mixed toasted sunflower and pumpkin seeds (optional)
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To taste |
Fresh Lime Juice
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Season the meat slices with taco seasoning and sear, quickly in a very hot cast iron pan. Set aside while you divide the shredded lettuce among 4 soup plate or deep bowls. Slice meat into thin strips and aarange over top of the lettuce. Top each serving with (in order) 1/4 of the: beans, Pico de Gallo, cheese, avocado and sour cream. Allow each person to squeeze over fresh lime juice and sprinkle some toasted seeds.
* Pico de Gallo is a mix of finely diced, onion, tomato and bell pepper, seasoned with salt, pepper, jalapeno and lime juice.
