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🥗 Crispy Tortilla Bowls with Spicy Beef and Fresh Salad

452 kcal · 30 min · 4 servings

Ingredients

• 4 whole wheat tortillas (approx. 25 cm Ø)
• 212 g corn (from the can, drained weight)
• 320 g tomatoes (4 tomatoes)
• 1 onion
• 1 romaine lettuce
• 20 g arugula (0.25 bunch)
• 0.5 bunch cilantro (and some for garnishing)
• 0.5 lime
• 1 tbsp red wine vinegar
• 1 pinch cumin
• salt
• pepper
• honey
• 5 tbsp olive oil
• 300 g raw sirloin steak (2 raw sirloin steaks)
• 1 tbsp ancho chili powder
• 1 avocado

Instructions

1. 1. Place an ovenproof bowl or a mug on a baking sheet.
2. 2. Drape a tortilla over the bowl or mug so it takes on the shape.
3. 3. Preheat the oven to 200 degrees Celsius (180 degrees Celsius for fan-assisted or gas mark 3).
4. 4. Bake the tortilla bowls for about 10 minutes until they are crispy.
5. 5. Remove the bowls from the oven and let them cool down completely.
6. 6. Place the corn in a sieve and let it drain well.
7. 7. Wash the tomatoes thoroughly.
8. 8. Cut the tomatoes into quarters and remove the hard stem ends.
9. 9. Remove the seeds from the tomato quarters.
10. 10. Cut the tomato flesh into thin strips.
11. 11. Peel the onion.
12. 12. Dice the onion finely.
13. 13. Clean and wash the salad greens.
14. 14. Spin the salad greens dry.
15. 15. Cut the salad greens into bite-sized pieces.
16. 16. Wash the coriander (cilantro).
17. 17. Shake the coriander dry.
18. 18. Pluck the coriander leaves from the stems.
19. 19. Set aside some whole coriander leaves for garnish.
20. 20. Finely chop the remaining coriander.
21. 21. Squeeze the lime to extract the juice.
22. 22. Add the chopped coriander, one tablespoon of lime juice, vinegar, cumin powder, salt, pepper, and a pinch of honey into a bowl.
23. 23. Stir the ingredients until smooth to mix the sauce.
24. 24. Stir three tablespoons of oil into the sauce.
25. 25. Season the meat with salt and pepper.
26. 26. Sprinkle the meat with ancho chili powder.
27. 27. Heat the remaining oil in a heavy pan.
28. 28. Fry the steaks over high heat.
29. 29. Fry the steaks for three to four minutes on each side.
30. 30. Remove the steaks from the pan.
31. 31. Wrap the steaks in aluminum foil.
32. 32. Let the steaks rest briefly.
33. 33. Cut the avocado in half.
34. 34. Remove the pit from the avocado.
35. 35. Carefully separate the flesh from the skin.
36. 36. Cut the avocado flesh into slices.
37. 37. Mix the salad with the corn, onion cubes, and tomatoes.
38. 38. Add two-thirds of the sauce to the salad and mix everything well.
39. 39. Fill the salad into the prepared tortilla bowls.
40. 40. Arrange the avocado slices on top of the salad.
41. 41. Drizzle the remaining sauce over the salad.
42. 42. Slice the steaks into thin pieces.
43. 43. Place the meat slices on top of the Mexican salad.
44. 44. Garnish the dish with the reserved coriander leaves.
45. 45. Serve the salad immediately.

Nutrition per serving

• kcal: 452
• Protein: 29 g · Fett/Fat: 24 g · Carbs: 27 g