Macros for each Street Taco:
95 Cals, 8g Carbs, 3g Fat, 9g Protein
Ingredients for Barbacoa Beef:
20oz London Broil
400mL Beef Broth
Garlic Powder
Salt
Pepper
1 Can Chipotle Adobo Sauce
½ Cup Water
1 Lime
15g Fresh Minced Garlic
2 Bay Leaves
6g Finely Chopped Cilantro
2g Cumin
Ingredients for Pico:
4 Roma Tomatoes
1 Jalapeno Seeded and Minced
2 Limes Juiced
2 Clove Garlic Minced
Pinch Sea Salt
Pinch of Pepper
½ Red Onion Minced
16g Cilantro Minced
Ingredients Creamy Avocado Sauce:
1 Medium Avocado (4.5oz)
¼ Cup Water
2g Sea Salt
2g Garlic Powder
Handful (10g) Fresh Cilantro
For tacos:
5 25 Calorie Guerrero Corn Tortillas
Directions:
1.) Add your chipotle adobo sauce and 1/2 cup water to your small blender and blend until smooth.
2.) Add your london broil to your instant pot on the saute setting. Sear each side of the london broil and then turn the saute setting off. Then season your london broil with sea salt, black pepper, and garlic powder. Then add your chipotle adobo sauce and juice from 1 lime.
3.) Pressure on high for 1 hour. Once done, turn the instant pot off and let it natural release for 7-10 minutes.
4.) While that is cooking, it’s time to make up your pico and creamy avocado sauce. Add all your pico ingredients into a bowl and mix to combine. Simple as that. Then for the avocado sauce, add all your ingredients into your small blender of choice and blend till smooth.
5.) Now once your london broil is done, take out of the instant pot and shred it with a fork. It should just fall apart! Then empty about half the liquid from the instant pot and add your shredded london broil back in. Add in your minced garlic, cilantro and cumin. Saute for a few minutes and then it’s ready to assemble the tacos!
6.) I toasted each corn tortilla on a stove top pan and then assembled my tacos. Barbacoa, pico then sauce. Enjoy!