LOW CARB STREET TACOS

1.jpg
Ingredients
  • 1 lb Meat thin steak skirt meat (Carne asada)
  • 1 medium Orange Just use the juice
  • 3 medium limes Just use the juice
  • 1 Teaspoon pepper
  • 1/2 teaspoon of salt
Shells
  • 9 slices BelGioioso Provolone
Instructions
  1. Combine Step 1 ingredients and marinate meat for 2-3 hours
  2. Brown meat in skillet with a table spoon of Kerry Gold butter
  3. Bake Provolone slices flat on cookie sheet at 350° for about 13 minutes or until they become a golden brown.
  4. Remove cheese slices promptly from cookie sheet and lay on taco shaped tool.
  5. We used a large bowl to create the “taco shell” shape. As the shells cool they will harden.
  6. Turn shells over and fill with meat, cilantro, Pico de Gallo & Avocado.
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