Serves 6

INGREDIENTS 

4 Garlic Cloves (chopped fine)

1/4 tsp Cumin

1/4 tsp Hot Chipotle Powder

5 Red and Yellow Mini Peppers (sliced into rings)

1/2 Jalapeno Pepper (seeded and diced fine)

1 12 oz. Gary’s QuickSteak Beef

1 Lime (juiced)

18 Corn Tortillas (warmed)

1/4 C Green Salsa Verde

4 oz Cotija Cheese

1 C Cilantro Leaves (torn or rough chopped)

Prepared Guacamole

Additional Limes



Pickled Onions

• 1 Red Onion (sliced thin)
• 1/4 C Kosher Salt
• 1 Tbsp Sugar
• 1/2 C Apple Cider Vinegar

INSTRUCTIONS 

• To prepare pickled onion, place sliced onion in a bowl with salt and sugar, let sit for 10 to 20 minutes, place in a strainer and rinse under cold water. Place onions in bowl with vinegar, cover and refrigerate.
• In a large skillet begin to prepare Gary’s QuickSteak Beef according to the package directions. After flipping the beef portions, add the first 5 ingredients and sauté for an additional two to three minutes.
• Pour lime juice over beef and let rest a few minutes. 
• Assemble the tacos in the warmed shells filling with the seasoned beef and peppers. Add salsa, guacamole, cheese, onions cilantro and pickled onions.