Crying Tiger Mexican Chili‑Lime Beef Tacos (Low‑Carb)

Ingredients

• 450 g Beef sirloin strips
• 1.5 tsp Chipotle powder
• 3 tbsp Fresh lime juice
• 1 tbsp Olive oil
• 90 g Shredded mozzarella cheese
• 1 medium Avocado
• 1/2 cup Pico de gallo (diced tomato, onion, cilantro, lime juice, salt)

Instructions

1. 1

   In a bowl, toss the beef strips with chipotle powder, lime juice, olive oil, and a pinch of salt; let marinate while you preheat a grill or grill pan over medium‑high heat (5 min).

2. 2

   Grill the beef strips for about 3–4 minutes per side until nicely charred but still pink inside; remove and let rest 5 minutes.

3. 3

   While the beef rests, prepare cheese‑crust shells: spread shredded mozzarella evenly on a parchment‑lined baking sheet (about 3‑inch circles), bake in a preheated 220 °C oven for 5‑7 minutes until melted and golden, then let cool briefly to firm up.

4. 4

   Assemble each taco by placing a cheese‑crust shell on a plate, topping with grilled beef strips, sliced avocado, and a generous spoonful of pico de gallo.

5. 5

   Serve immediately, optionally squeezing extra lime juice over the tacos.