STEAK TACOS

Ingredients:
1 lb. raw beef flank (or round) steak
1 tsp. chili powder
Sea salt and ground black pepper (to taste; optional)
1 tsp. olive oil
1 medium red onion, coarsely chopped
1 medium red bell pepper, coarsely chopped
8 (6-inch) corn tortillas, warm
2 Tbsp. fresh lime juice
2 Tbsp. coarsely chopped fresh cilantro (or Italian parsley)

Directions:
1. Rub steak with chili powder and salt and pepper (if desired).

2. Heat oil in large skillet over medium-high heat.

3. Add steak; cook for 6 to 8 minutes on each side, or until it reaches desired degree of doneness. Remove from heat.

4. Cover steak with aluminum foil; let rest for 5 minutes.

5. Add onion and bell pepper to skillet; cook on medium heat, stirring frequently, for 3 to 5 minutes, or until onion is translucent. Remove from heat.

6. Cut steak against the grain into thin slices.

7. Top tortillas evenly with beef, onion mixture, and lime juice; garnish with cilantro

SHRIMP TACOS

Ingredients:
1½ tsp. olive oil
2 cloves garlic, crushed
¾ tsp. ground cumin, divided use
½ tsp. ground chili powder
1 lb. raw medium shrimp, cleaned, deveined
¼ cup nonfat plain Greek yogurt
1 tsp. finely chopped lime peel
2 Tbsp. fresh lime juice
2 Tbsp. chopped cilantro
8 corn tortillas (or 6-inch whole wheat tortillas), warm
1 cup shredded red and green cabbage
1 medium tomato, chopped
1 medium avocado, sliced
Fresh cilantro sprigs (for garnish; optional)
Fresh lime wedges (for garnish; optional)

Directions:
1. Combine oil, garlic, ½ tsp. cumin, chili powder, and shrimp in a medium bowl; mix well. Set aside.

2. Combine yogurt, remaining ¼ tsp. cumin, lime peel, lime juice, and cilantro in a small bowl; mix well. Set aside.

3. Heat medium nonstick skillet over medium-high heat.

4. Add shrimp mixture; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is firm and opaque.

5. Top each tortilla evenly with cabbage, tomato, shrimp, and avocado.

6. Garnish with cilantro and lime if desired; drizzle each taco with a small spoonful of yogurt mixture.

CHICKEN TACOS

Ingredients:
1 tsp. olive oil
1 medium onion, chopped
1 lb. raw chicken breast, boneless, skinless, cut into 1-inch cubes
2 cloves garlic, finely chopped
½ tsp. ground cumin
Sea salt and ground black pepper (to taste; optional)
8 (6-inch) corn tortillas, warm
¼ cup coarsely chopped fresh cilantro

Directions:
1. Heat oil in large skillet over medium-high heat.

2. Add onion and chicken; cook, stirring frequently, for 3 to 5 minutes, or until onion is translucent and chicken is no longer pink.

3. Add garlic and cumin; cook, stirring frequently, for 1 to 2 minutes, or until well blended.

4. Season with salt and pepper if desired.

5. Top tortillas evenly with chicken mixture; garnish with cilantro.

6. Serve immediately.