Weeknight Tacos

We had a wonderful Father’s Day weekend full of great food, friends, family, and left overs! I was fortunate enough to abscond with some steaks from my parents house, and left with the riddle of what to do with them on this beautiful Monday evening. I figured that something simple and fresh would suffice, and pulled together ingredients I had laying around to whip up some savory tacos.


Starting from the left is fresh cilantro, a 14 oz can of diced tomatoes, smoked paprika, chili powder, cumin, the delicious steaks, a sliced onion, and a sliced red bell pepper.

Warm up some oil of your choice in a skillet that also has a lid, then add the tomatoes, paprika, chili powder, cumin, onion, bell pepper, as well as 3/4 cup of water.


The water gives the mixture some juices to cook off while the spices mature with the onion and bell pepper, so let this simmer, covered, for about 10 minutes.

The liquid should be cooked down significantly, and the veggies should be nice and soft. Since the meat is already cooked to medium/medium rare (my preference) I decide it doesn’t need to be cooked through any more. Remove the skillet from heat and stir in the steak!


There is no salt yet, and it is begging for it! I added little pinches at a time until it tasted just right, followed by a few cranks of my pepper grinder.

Now add in the cilantro and stir stir stir.


As far as fixings for your tacos- you can use what ever you like.


Avocado is a necessity in our house (they are amazing on just about everything). Cheese is a close second, followed by whole grain flax seed flatbreads for wrapping, brown rice, and sour cream.

Spoon good portions of your favorite taco additives onto a tortilla or flatbread and roll!


Sriracha is making a cameo here, I’d highly recommend it for some additional heat :)


Ain’t that easy??

Bon Appetit!


Weeknight Tacos


2 tablespoons oil of your choice
3/4 cup Water
1 14 ounce can of Diced Tomatoes
1 Small Onion, sliced
1 Red Bell Pepper, sliced
1 1/2 teaspoon Smoked Paprika
1 1/2 teaspoon Chili Powder
1 teaspoon Cumin
2 1/2 cups of cooked Steak, thinly sliced
1/4 cup Fresh Cilantro, chopped
Salt and Pepper

Heat oil in a skillet with a lid over medium. Add the water, tomatoes, onion, red bell pepper, smoked paprika, chili powder, and cumin when the oil is hot. Bring to a simmer, cover, reduce heat, and cook for 10 minutes. Remove from heat and stir in the steak and cilantro. Add salt and pepper until it tastes just right. Add the mixture to tortillas, flatbreads, or lettuce leaves with any of your favorite taco toppings.