Ingredients
8
8 servings
- •1 lb steak, flank, skirt or flat-iron
- •1 teaspoon salt
- •½ teaspoon pepper
- •½ teaspoon chili powder
- •½ teaspoon dried oregano
- •½ teaspoon garlic powder
- •½ teaspoon cumin
- •8 eggs, beaten
- •salt, to taste
- •pepper, to taste
- •1 tablespoon butter
- •8 small flour tortillas
- •8 hard taco shells
- •1 cup grated cheddar cheese, or jack cheese
- •1 cup salsa
- •1 avocado, sliced
- •queso fresco, crumbled
- •fresh cilantro
- •scallion
Instructions
- Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
- Rub all over the steak.
- Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
- Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
- Remove from pan and let rest at least 10 minutes.
- Thinly slice against the grain.
- Preheat an oven to 350˚F (180˚C).
- Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
- Heat just until cheese melts, about 3-5 minutes.
- Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
- To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
- Enjoy!
Nutritional Facts
Per 8 servings
- Calories: 468
- Carbohydrate: 33g
- Fat: 24g
- Fiber: 3g
- Protein: 25g
- Sugar: 2g
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