1 cup grated cheddar cheese (100 g), or jack cheese
Optional Toppings
1 cup salsa (260 g)
1 avocado, sliced
queso fresco, crumbled
fresh cilantro
scallion
Nutrition Info
Calories 468
Fat 24g
Carbs 33g
Fiber 3g
Sugar 2g
Protein 25g
How to Make It
1. Step
Combine the cumin, chili powder, garlic, oregano, salt, and pepper in a small bowl.
2. Step
Rub all over the steak.
3. Step
Heat a large sauté pan over high heat until very hot. Add a splash of vegetable oil.
4. Step
Add the steak to the pan and cook 3-4 minutes per side for medium, or cook to desired doneness.
5. Step
Remove from pan and let rest at least 10 minutes.
6. Step
Thinly slice against the grain.
7. Step
Preheat an oven to 350˚F (180˚C).
8. Step
Place the flour tortillas on baking sheets. Sprinkle each with a small amount of shredded cheese, then place one hard taco shell inside.
9. Step
Heat just until cheese melts, about 3-5 minutes.
10. Step
Heat a nonstick pan over medium heat and add butter. Scramble the eggs and season with salt and pepper.
11. Step
To assemble, fill each double-decker shell with a few spoonfuls of scrambled eggs and a few slices of steak. Top with salsa, avocado, queso fresco, cilantro, and scallions.
