Tacos with Jalapeno Cream

• 30 min
• 4 SERVINGS
• 340 Cal
• 30 g Protein

Ingredients:

• 1 boneless beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
• 1 tablepoon chili powder
• 8 corn tortillas (6-inch diameter)
• 1 Fresh California Avocado, peeled and pitted
• 2 tablespoons fresh lime juice
• 2 tablespoons 50% less fat sour cream
• 1 small jalapeno pepper, seeded and chopped
• 3 cups arugula

Cooking:

1. Rub chili powder on both sides of steak. Place steak on grid over medium, ash-covered coals. Grill covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally
2. Grill corn tortillas 30 seconds on each side. Remove from grill; keep warm.
3. Place avocado, lime juice, sour cream and jalapeño pepper in bowl of food processor; pulse until smooth.
4. Carve steak into thin slices. Top tortillas with equal amounts steak and arugula; top with avocado cream. Pass remaining avocado cream.