Description
I prefer to eat tacos with a fork and knife. Because I like eating tacos like a tostada, it seemed appropriate to write a taco recipe that’s just layered with stuff. Like, tons of stuff that it’s just impossible to hold and everyone has to eat it the way I do. Mwahahaha…
Ingredients
- 3 Tablespoons Olive Oil, Divided
- 1 pound Top Sirloin Steak
- 1 Tablespoon Taco Seasoning
- 8 Eggs
- 3 cups Leafy Greens (spinach Or Lettuce)
- ½ cups Thinly Sliced Red Onion
- 1 Hass Avocado, Sliced
- ¾ cups Chunky Salsa
- 8 6 Inch Corn Tortillas
- 1 Lime, Cut Into Wedges
- Sea Salt And Freshly-ground Black Pepper, To Taste
Preparation
Heat 1 tablespoon olive oil in a large skillet over medium heat. Season steak with taco seasoning and a pinch of salt and black pepper on both sides. Once skillet is hot, sear each side about 3–5 minutes, depending on the thickness of the steak. Set steak aside to let it rest, about 5–7 minutes.
Meanwhile, while skillet is still hot, heat 1 tablespoon of olive oil over medium heat. Slowly crack 4 eggs into the skillet, carefully making sure that they do not touch each other. Cook eggs, about 1 minute. Add 1 tablespoon of water and cover with a lid until the whites on the top of the eggs set. Set eggs aside and heat remaining olive oil in the skillet. Repeat with remaining 4 eggs. Season eggs with a pinch of salt and black pepper.
Slice steak into thin pieces. Divide leafy greens, onions, avocado slices, salsa, and steak between the tortillas. Top each with an egg and add any additional toppings if desired.
Serve with lime wedges.
Some topping suggestions: queso fresco, crema, guacamole, shredded cheddar cheese, hot sauce.
