Low Carb Steak Tacos w/ Chipotle Cheese Sauce
Taco Tuesday just got better with steak and chipotle cheese sauce! I'm drooling! These are tacos the whole family will be glad you made and they'll be begging you to make more next week too!
Add steak, Sincerely Legenia seasoning, lime juice, olive oil, cilantro and garlic to freezer size zip lock bag
Toss until well coated and store in refrigrator for 30 minutes to 2 days.
Add avocado oil to skill. Using a set of tongs place one tortilla at a time into the hot oil. Cook for about 20 seconds, and flip over and fold the shell in half, holding in place with the tongs until crispy, about 20 seconds. Drain on paper towels, and sprinkle with additional Sincerely Legenia Taco Spice seasoning while it's still hot. Use for tacos immediately, or they will become chewy. Leftovers can be heated in the oven for crisping.
For the cheese sauce, add butter, heavy whipping cream and cream cheese to a small sauce pan.
Once the cream cheese has melted whisk in your Sincerely Legenia Taco seasoning, chipotle peper, and cheeses. Continue to whisk until creamy and smooth. Cover and remove from heat
Remove steak from fridge and cook on medium high until desired doness.
Assemble tacos as follows: add steak, cheese sauce, lettuce, tomatoe and more cheese sauce.
Nutritional Facts (for 2 tacos)
Total Fat, 39.62g
1 1/2 lb. of steak sliced, (both strip or flank steaks are great)
low carb tortillas ( I love Ala Madre)
1/4 cup olive oil
2 tbs. Sincerely Legenia Taco Seasoning
1 tbs. lime juice
1/4 cup cilantro
2 garlic cloves
Chipotle Cheese Sauce
1 1/4 cups heavy whipping cream
1 chipotle pepper in adobo sauce
1 Tsp. Sincerely Legenia Taco Seasoning
2 tablespoons butter
1 teaspoon pepper
1 ounce cream cheese (use 2 ounces for a creamer sauce
4 ounces cheddar, grated
4 ounces Montery Jack, grated