Turn your leftover steak into the perfect summer meal. Melty, flavorful and thick-cut Tillamook Mexican 4 Cheese Shreds bring the flavor, while a simple green crema drizzle adds the perfect final touch.
1lb leftover steak (preferably skirt but any cut will work), sliced
½ red onion, chopped
2 tsp taco seasoning
4 flour tortillas
Hot sauce (optional)
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In a food processor or blender, whip the avocado, Tillamook Sour Cream, lime juice, salt, pepper, cilantro, garlic and sugar until smooth and creamy. Set aside in the fridge.
Heat oil over medium-high heat and cook your red onion until fragrant (about four minutes). Scatter the bell pepper into the pan and cook for an additional two minutes. Pull from heat, add the raw tomato and set aside.
Heat your oven to 375° and line a sheet pan with parchment paper. Build your tacos according to your preferences. On one half of your flour tortilla, stack bell pepper mixture, slices of steak and a handful of Tillamook Farmstyle Mexican 4 Cheese Shreds. Fold the tortilla to close your taco and repeat until all your tortillas are full.
Bake for 12-15 minutes. Finish by sprinkling more cheese over the tacos, drizzling your green crema and dotting the tacos with hot sauce (if using).
