4 Serves
20 Mins
Rub the filet mignon steaks evenly with olive oil and season generously with cracked black pepper.
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MexicanVitamin E
2 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
13 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
54 µg / 400 µgCalcium
699 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
817 mg / 1,250 mgPotassium
514 mg / 4,700 mgSodium
2234 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
49 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
12 g / 20 gCholesterol
76 mg / 300 mgCaffeine
0 mgNet Carbs
102 gAlcohol
0 g
Heat a skillet over medium-low heat and sear the steaks for approximately 7 minutes per side until they reach your desired level of doneness.
Remove the steaks from the heat, let them rest briefly, then slice them thinly against the grain.
In a clean skillet over medium heat, warm the corn tortillas until soft and pliable.
Assemble the tacos by topping each warm tortilla with the sliced steak, a dollop of guacamole, a spoonful of sour cream, and a sprinkle of shredded cheese.
3
g14
g5
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Mexican.jpg&w=3840&q=75)
Sudanese