Beef Tacos with Pomegranate Guacamole

Tacos never tasted so good! Combine Sirloin Steak, avocado slices, red cabbage, queso fresco and pomegranate juice-infused guacamole for a unique taco treat.

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

Instructions

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.

• Test Kitchen Tips Use the pan size specified in the recipe. If the pan is too small, the beef will be crowded and browning will be inhibited. If the pan is too large, overcooking may result.