The New Lean Tacos That Will Blow Your Doors Off... And Your Fat.
The New Lean Tacos are another healthy Mexican option remade to pack a punch of fat-fighting, high-energy nutrition to keep you on track. However, the taco shells in tacos are problematic for our fat-loss efforts as they are generally either fried or contain high amounts of starchy carbs. We’ve come up with a tasty solution.
- 6 ounces flank steak
- 1 large eggplant, peeled and cut width-wise into half-inch rings
- 1 green or red bell pepper cut lengthwise into strips
- 1 medium white onion cut into strips
- 1 jalapeno cut into circular rings
- 1/4 cup of cilantro – chopped
- 2 tablespoons of olive oil
- 1/8 teaspoon of cinnamon
- 1/4 teaspoon of cumin
- 1 tablespoon of pink salt
- 1 teaspoon of freshly ground black pepper
- 1 diced medium tomato or tomato salsa (red or green)
- 1/4 cup of feta or goat cheese
- lemon juice from 1 lemon
- 1 medium avocado or pre-made guacamole
The Switch Ups Eggplant over Taco Shells:
This is a unique take on converting taco shells into a malleable fruit that can absorb the surrounding flavors. Eggplant is spongy in texture making it perfect for housing the New Lean power foods. Go with Light/White Cheese: With lighter cheese, we maintain high amounts of flavor while lowering the saturated fat content. Cheeses like feta, mozzarella, and goat also pair well with the healthy monounsaturated fats in olive oil. Lose the Sour Cream, Grab the Guac: Sour cream contains a high amount of fat calories without much added nutrition. Swap in guacamole for its ability to decrease the amount of tryglicerides in your blood and high amount of Vitamin E.
Let’s Get Cooking! Step
Step 1: Preheat large skillet or grill pan to medium heat.
Step 2: Take flank steak and cut diagonally across the grain into small and thin strips. Combine with all other ingredients (except for eggplant) and mix together in a large bowl.
Step 3: Use a small amount of olive oil to brush on a light coating of oil onto each side of the eggplant rings. Place rings onto skillet or grill pan for two to three minutes on each side or until soft. Salt and pepper to taste. Place rings on separate plate covering with aluminum foil.
Step 4: Place mixture of meat and other ingredients on same skillet and cook for 5 to 6 minutes, turning regularly with tongs, or until meat reaches desired doneness. (We like it medium rare.)
Step 5: Place meat and vegetable mixture on top of eggplant rings and top with fresh tomato salsa, cilantro, guacamole and cheese, and lemon juice to heart’s desire.
For more recipes like this, visit this link. <---- New Lean Cook Book <-----