As often as we have Rollswisserie Wednesday’s (which coincidentally is tonight!), we have Taco Sunday’s. With a trip to our favorite mexican market, Northgate Market, it’s a cheap and easy meal (we’re talking mad buck$$$ below Whole Foods). Add some fresh veggies and nopales tortillas (25 calories per tortilla), it’s light too! I love roasting peppers because it elevates the taco (yes, taco elevation is happening) and makes it seem more gourmet.
We always use flap meat, which comes in thin slices and cooks quick. Seasoned with a little bit of cayenne and chili powder, it’s perfectly “mexicano.” At first I was afraid to know what “flap meat” was…like, I didn’t want to know where this flap was coming from. I felt like it might have something to do with the reproductive organs of a cow (kind of like how I thought “lung” was the name for male genitalia when I was younger). Thankfully, it is just the bottom sirloin butt cut of beef!
Sunday Night Tacos
2 bell peppers (red, yellow or orange)
2 Tbsp. extra-virgin olive oil
10 nopales tortillas
1-2 tomatos, sliced
1 avocado, sliced
1-1.5 lbs of flap meat
Cayenne and chili powder, as desired
Salt and pepper, to taste
- Preheat the oven to 400 degrees F. In the meantime, slice up your bell peppers and toss in the extra-virgin olive oil. Spread out on a baking sheet lined with parchment paper. Bake 20-25 minutes.
- Season flap meat with cayenne, chili powder, salt and pepper as desired. Over medium-high heat on the stove top, cook for roughly 3 minutes on each side.
- Build taco: 1 tortilla, a couple pieces of flap meat, handful of roasted bell peppers, and a few avocado and tomato slices.