Beef Tacos with Pomegranate Guacamole

• 20 min
• 4 SERVINGS
• 500 Cal
• 37 g Protein

Ingredients:

• 1 boneless beef Top Sirloin Steak, 3/4-inch thick (about 1 pound)
• 2 ripe avocados, peeled, pitted
• 2 tablespoons pomegranate juice
• 2 tablespoons fresh lime juice, divided
• 2 teaspoons hot chili oil, divided
• 8 corn tortillas (6-inch diameter), warmed
• 2 cups shredded red cabbage
• 1 cup low-fat crumbled queso fresco

Cooking:

1. For guacamole, mash 1 avocado in small bowl with fork; add pomegranate juice and 1 tablespoon lime juice. Mix well; set aside.
2. Slice remaining avocado and drizzle with remaining lime juice.
3. Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/4-inch thick strips.
4. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until internal temperature reaches 145°F using a thermometer. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.
5. Top each tortilla with equal amounts beef, avocado slices, red cabbage, queso fresco and guacamole.