Cheap, Easy & Light Tacos

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
INGREDIENTS:

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
DIRECTIONS:

  1. 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.
  2. 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.
  3. Build taco: 1 tortilla, a couple pieces of flap meat, handful of roasted bell peppers, and a few avocado and tomato slices.

Camp the Coast: Florence, OR

The landscape of the Oregon Coast is one of my favorites, with the rocky forest that meets the sea. It remains comparatively untouched to the California coast–sparsely populated and not impacted by houses brimming the cliffs.

Florence, OR – Immediately west from Eugene. Known for encompassing part of the Oregon Sand Dunes (largest expanse of coastal sand dunes in North America).

 

Where we stayed – Carl G. Washburne Memorial State Park. This campground has 7 first-come, first-served sites. Tucked on the east side of Highway 101, our campsite was under the ultimate tree canopy (to the point where we had to watch for falling branches). Even though we were in the center of some campsites, we felt completely secluded (my kind of camping!). 3 tents fit perfectly in this space, and we probably could have fit a few more.

 

Where we hiked – Valley Trail to Hobbit Trail/Heceta Head Trail, accessible from the Carl G. Washburne Campground. First you’ll come across Hobbit Trail, that will take you down through a vine canopy to the beach. If you go back and continue on the trail further, you’ll experience sweeping views of the Oregon Coast through towering trees. Around 2 miles you’ll make it to the Heceta Head Lighthouse and Heceta Head Beach. We made this a one-way trek and met the boys who were surfing at Heceta Head Beach.

 

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