Crispy Cheesy
Steak Tacos
Makes 8 Tacos · 35g Protein Each · REVERE Training Kitchen
Makes 8 Tacos · 35g Protein Each · REVERE Training Kitchen
Ingredients
Pro Tip
Freeze the steak for 30 minutes before cutting — it firms up and makes clean, even cubes much easier.
Dice the flank steak into ½" cubes. Season generously with chipotle seasoning and salt, tossing well to coat every piece.
Heat a pan or flat-top over high heat. Spray with cooking spray, then sear the steak bites in batches — don't crowd the pan. Cook 2–3 minutes per side until a deep crust forms. Set aside.
Ingredients
Combine all ingredients in a bowl. Toss well and season with salt to taste. Let sit for at least 10 minutes to allow the flavours to develop.
Ingredients
Combine all ingredients in a blender and blend until completely smooth. Taste and adjust salt or lime as needed. Transfer to a squeeze bottle for easy drizzling.
You'll Need
Heat a flat pan or griddle over medium-high heat. Place a mini tortilla flat in the pan and scatter 30g of shredded cheese evenly over the entire surface.
Once the cheese begins to melt and the edges start to crisp and turn golden, add 1/8 of the steak bites to one half of the tortilla.
Spoon 1/8 of the pico de gallo over the steak, then drizzle with avocado sauce.
Fold the empty cheese half over the filled half to create a taco shape. Press down gently and cook another 30–60 seconds until the outside is deeply golden and crisp. Serve immediately.
Store
Allow to cool completely, then wrap in foil and refrigerate. Keeps well for up to 5 days — ideal for meal prep.
Reheat
Microwave on high for 30–60 seconds to remove the chill, then air fry or toast in a pan for a few minutes until crispy and heated through.