TACO TUESDAY!!!!!!
- Thread starter Defy
- Start date
Found this - I prefer a $2.00 Taco from a good truck ................ But here is some Tri-Tip Tacos .........
3 ripe avocados
½ cup prepared or fresh salsa
2 tbls mayonnaise
salt and black pepper to taste
Tacos
6 Yellow Corn Tortillas
1 teaspoon of canola oil
2 cups cubed Pre-cooked Tri-tip
½ sliced onion
3 eggs
(We added to the recipe about a half cup of leftover cooked carrots and cooked potatoes from the meal the night before.)
The avocados and eggs are fresh and local. Suzi delivers a dozen eggs to our front door each week that she has gathered from under her happy chickens along with four avocados plucked off the trees on her Cayucos ranch.
To make guacamole, peel and mash the avocados together with ½ cup of your favorite prepared salsa. (John and I are enjoying Trader Joe’s “3-Pepper Salsa” currently.) Stir in approximately 2 tablespoons of mayonnaise. Add salt and freshly ground black pepper to taste. Squeeze fresh lime juice into the mixture for an added taste sensation. (I didn’t have a lime on hand or I would have added.) Set aside the guacamole and move on to the tacos!
After cubing the tri-tip (we used an Albertson’s pre-cooked tri-tip) and slicing the onions, sauté the onions in a teaspoon of canola oil until they start to become clear. Add the cubed tri-tip and stir. Brown the onions and tri-tip. Add leftover cooked vegetables if you’re a bit adventuresome. After everything is sautéed adequately (not more than a couple minutes on medium high heat should do), set the tri-tip mixture aside in a bowl. Cook three scrambled eggs. Place the cooked eggs in a bowl.
In a hot frying pan, add a few drops of oil then pop in the tortillas and flip each after a few seconds warming on each side. You’re ready to eat! Go for it!
Enjoy!
3 ripe avocados
½ cup prepared or fresh salsa
2 tbls mayonnaise
salt and black pepper to taste
Tacos
6 Yellow Corn Tortillas
1 teaspoon of canola oil
2 cups cubed Pre-cooked Tri-tip
½ sliced onion
3 eggs
(We added to the recipe about a half cup of leftover cooked carrots and cooked potatoes from the meal the night before.)
The avocados and eggs are fresh and local. Suzi delivers a dozen eggs to our front door each week that she has gathered from under her happy chickens along with four avocados plucked off the trees on her Cayucos ranch.
To make guacamole, peel and mash the avocados together with ½ cup of your favorite prepared salsa. (John and I are enjoying Trader Joe’s “3-Pepper Salsa” currently.) Stir in approximately 2 tablespoons of mayonnaise. Add salt and freshly ground black pepper to taste. Squeeze fresh lime juice into the mixture for an added taste sensation. (I didn’t have a lime on hand or I would have added.) Set aside the guacamole and move on to the tacos!
After cubing the tri-tip (we used an Albertson’s pre-cooked tri-tip) and slicing the onions, sauté the onions in a teaspoon of canola oil until they start to become clear. Add the cubed tri-tip and stir. Brown the onions and tri-tip. Add leftover cooked vegetables if you’re a bit adventuresome. After everything is sautéed adequately (not more than a couple minutes on medium high heat should do), set the tri-tip mixture aside in a bowl. Cook three scrambled eggs. Place the cooked eggs in a bowl.
In a hot frying pan, add a few drops of oil then pop in the tortillas and flip each after a few seconds warming on each side. You’re ready to eat! Go for it!
Enjoy!