We ended the weekend with a steak taco buffet — the diet starts on Monday. I think this is also the first time that we used the grills in our new apartment, which were less than clean according to Michael. This is why I stick to the rice and sides.
This is what we used (everything but the spices are from whole foods):
- Spices: Tajín, paprika, pepper, cilantro, parsley flakes, garlic herb, Old Bay
- Thin-cut beef for grilling
- Pinto beans
- Butter, no-stick cooking spray
- Bell peppers, Onions
- Cilantro lime “RightRice” — which is a vegetable-based rice
- Toppings: Guac, shredded chese, sour cream, chopped lettuce, chunky salsa, pico de gallo
- Chips
The best part of the taco buffet is that we’ll repurpose the ingredients for meals for the rest of the week. I’m thinking plenty of salads and omelets, but we’ll see. 🌮
Preparing the beef for grilling.
We used RightRice for the tacos.
Grilling the fajita vegetables.
Butter for the tortillas.
Melting butter for the tortillas.
Frying the tortillas for tacos.
Seasoned fajita vegetables for tacos.
Our homemade taco buffet.
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