🍽️Sirloin Cap Tacos

Ingredients:

• 12 oz sirloin cap, sliced thin
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 8 small corn tortillas

Homemade Pico de Gallo:

• 1 red onion, finely diced
• 2 tomatoes, diced
• 1 jalapeño, seeds removed and diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt to taste

Vegetarian Protein:

• 1 can black beans, drained and rinsed
• 1 tsp cumin
• 1/2 tsp garlic powder
• Salt and pepper to taste

Sides:

• Fresh diced tomatoes
• Shredded lettuce
• Avocado slices
• Lime wedges

Instructions:

For the Sirloin Cap:

1. In a bowl, mix olive oil, chili powder, cumin, garlic powder, salt, and pepper.
2. Toss sirloin slices in the mixture until well coated.
3. Heat a skillet over medium-high heat and cook the sirloin slices until browned, about 3-4 minutes per side.

For the Pico de Gallo:

1. In a bowl, combine red onion, tomatoes, jalapeño, cilantro, lime juice, and salt.
2. Mix well and let sit for at least 10 minutes to meld flavors.

For the Vegetarian Protein:

1. Heat a saucepan over medium heat.
2. Add black beans, cumin, garlic powder, salt, and pepper.
3. Cook until heated through, about 5 minutes.

Assemble the Tacos:

1. Warm tortillas in a dry skillet or microwave.
2. Fill each tortilla with sirloin slices or black beans.
3. Top with pico de gallo, fresh diced tomatoes, shredded lettuce, and avocado slices.
4. Serve with lime wedges on the side.

Notes:

• Adjust the heat of the pico de gallo by adding more or less jalapeño.
• Use leftover sirloin cap for gourmet nachos the next day.