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Elk Sirloin Tacos With Pickled Jalapeños

 
One serving costs about $0.81

$0.81 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,gluten free Mexican
spoonacular Score:59%

Spoonacular Score: 59%

 

Elk Sirloin Tacos With Pickled Jalapeños might be just the Mexican recipe you are searching for. For 81 cents per serving, this recipe covers 11% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 3g of protein, 8g of fat, and a total of 132 calories. This recipe serves 4. A mixture of garlic powder, pickled jalapeño peppers, avocado, and a handful of other ingredients are all it takes to make this recipe so yummy. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly roughly 45 minutes. It is brought to you by Foodista. It is a good option if you're following a gluten free diet. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. Users who liked this recipe also liked Pickled Jalapenos, Pickled Jalapenos, and Pickled Jalapenos.

Tacos on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Jimmy John's Vin De Sandwich Pinot Noir with a 4.7 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Jimmy John's Vin De Sandwich Pinot Noir

The Pinot Noir was produced and bottled by The Folk Machine winery, and winemaker Kenny Likitprakong.

» Get this wine on Wine.com

Ingredients

Servings:
0.5
0.5  elk
elk
1
1  onion
onion
1
1  tomato
tomato
4
4  jalapeno peppers
jalapeno peppers
1
1  avocado
avocado
some
some corn tortillas
corn tortillas
some
some shredded mexican cheese
shredded mexican cheese
some
some shredded cabbage
shredded cabbage
some
some salsa
salsa
1 tsp
1 tsp salt
salt
1 tsp
1 tsp garlic powder
garlic powder
0.5 tsps
0.5 tsps ground chipotle chile pepper
ground chipotle chile pepper
1 Tbsp
1 Tbsp ground cumin
ground cumin
0.25 tsps
0.25 tsps red peppers
red peppers
0.5  elk
0.5
elk
1  onion
1
onion
1  tomato
1
tomato
4  jalapeno peppers
4
jalapeno peppers
1  avocado
1
avocado
some corn tortillas
some
corn tortillas
some shredded mexican cheese
some
shredded mexican cheese
some shredded cabbage
some
shredded cabbage
some salsa
some
salsa
1 tsp salt
1 tsp
salt
1 tsp garlic powder
1 tsp
garlic powder
0.5 tsps ground chipotle chile pepper
0.5 tsps
ground chipotle chile pepper
1 Tbsp ground cumin
1 Tbsp
ground cumin
0.25 tsps red peppers
0.25 tsps
red peppers

Equipment

cutting board
cutting board
grill
grill
bowl
bowl
oven
oven
cutting board
cutting board
grill
grill
bowl
bowl
oven
oven


Instructions

In a small bowl add all spices and blend together. Place sirloin cuts on a cutting board and season with dry rub on both sides. If you have time, I recommend letting the meat sit and marinade at room temperature before cooking. I often suggest 30 minutes. Put the meat to the side and begin chopping up all of your taco ingredients: onions, tomatoes and pickled jalapeo peppers. Mash guacamole in a small bowl adding a splash of lime juice, garlic powder and salt. Cook your taco shells after your taco condiments are ready and set aside in a 250 degree oven to keep warm. Top shells with a bit of cheese while in the oven. Be sure before putting the meat on the grille that you get your cast iron grill good and hot. Place meat on grill and cook for 3-4 minutes turning diagonally and cooking for another 3-4 minutes before turning over and cooking on the other side. This will give you great criss-cross grill marks. Remove meat immediately and let rest for a few minutes before slicing in 1/4 inch slices across the grain.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.81
Ingredient
½ elk
1 onion
1 tomato
4 jalapeno peppers
1 avocado
some corn tortillas
some shredded mexican cheese
some shredded cabbage
some salsa
1 teaspoon garlic powder
½ teaspoons ground chipotle chile pepper
1 tablespoon ground cumin
Price
$0.01
$0.24
$0.36
$0.25
$1.50
$0.09
$0.01
$0.11
$0.13
$0.09
$0.06
$0.40
$3.25

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Lycopene, the chemical in tomatoes that makes them red (and healthy), is fat soluble. This means eating tomatoes with a fat — say, avocado or olive oil?improves the body's ability to absorb the lycopene. Don't hesitate to include some healthy fats in this dish to get the most health benefits from the tomatoes!

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

  • Avocados are one of the "clean fifteen", so you don't have to buy them organic if you don't want to spend the extra dough.

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you're buying an avocado to use for dinner tonight, make sure you choose a ripe one! Find an avocado that is soft enough to press your fingertips into. If it's too firm, it's not ripe. If it's almost smooshy, it's too ripe. The perfect avocado can be hard to find in stores, so you might have to buy your avocados in advance and ripen them at home. To speed up the ripening process, put the avocados in a paper bag with an apple or banana. It really works!

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Just a head's up: tomatoes shouldn't be refrigerated! They will lose their flavor and probably get mushy too. For more on selecting and storing tomatoes and other vegetables, check out the academy.

  • get more cooking tips

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • Tomatoes, especially cherry tomatoes, should be bought organic when possible. Moreover, buying tomatoes from your local farmers' market when they are in season is going to make your dish much, much tastier, not to mention more eco-friendly. In fact, we recommend using canned — or better yet, jarred?tomato products when tomatoes aren't in season instead of buying imported or greenhouse-grown tomatoes.

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Good news: cabbage is not only cheap, it is also one of the "clean fifteen" so you do not have to spend extra to buy it organic, unless you really want to.

  • get more green tips
Disclaimer

Nutritional Information

Quickview
131k Calories
2g Protein
8g Total Fat
14g Carbs
19% Health Score
Limit These
Calories
131k
7%

Fat
8g
13%

  Saturated Fat
1g
8%

Carbohydrates
14g
5%

  Sugar
3g
4%

Cholesterol
0.31mg
0%

Sodium
659mg
29%

Get Enough Of These
Protein
2g
6%

Vitamin C
34mg
42%

Vitamin K
29µg
28%

Fiber
5g
24%

Vitamin B6
0.32mg
16%

Folate
63µg
16%

Potassium
498mg
14%

Manganese
0.28mg
14%

Vitamin E
2mg
13%

Vitamin A
641IU
13%

Iron
1mg
10%

Magnesium
37mg
9%

Vitamin B5
0.87mg
9%

Phosphorus
85mg
9%

Copper
0.17mg
8%

Vitamin B3
1mg
8%

Vitamin B2
0.11mg
7%

Vitamin B1
0.1mg
6%

Calcium
49mg
5%

Zinc
0.69mg
5%

Selenium
1µg
2%

covered percent of daily need

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