Enjoy this first addition of a series of healthy recipes from Chef Bill of Dwyers Restaurant!
Zesty Blackened Sirloin Tacos with Cilantro & Mixed Cabbage Salad
with Smokey Chipotle Aioli and Black Beans
By Chef Bill Wavrin
Before there were wraps and Uppies, there were always burritos and tacos. Here’s one of the best tasting tacos you’ll ever wrap your hands around. So sink those pearly white into one of these and you’ll say life is good!. Buen Provecho!!
Yield: 4 servings
Ingredients:
1 cup jicama, julienned
½ cup red cabbage, julienned
¼ cup cilantro, washed
½ cup green cabbage, julienned
1 bunch of radishes, trimmed and coarsely shredded
2 fresh limes
8 – 6” corn tortillas
16 ounces sirloin, trimmed of fat and sinew
½ teaspoon olive oil
½ teaspoon fresh garlic, minced
1 tablespoon fresh herb mix, chopped (cilantro, basil, oregano and
½ teaspoon ancho powder
Sea salt, to taste
Chipotle Cilantro Aioli
Ingredients:
3 tablespoons mayo substitute or low fat mayonnaise
1 teaspoon chipotle en adobo, chopped
1 tablespoons fresh cilantro, chopped
½ teaspoon fresh garlic, minced
¼ teaspoon cumin powder
2 teaspoon fresh lime juice
Sea salt & pepper, to taste
Garnishes:
½ cup sunflower sprouts
2 ounces Edamole Broccomole, recipe follows
2 radishes, cut in flowers
2 lime wedges
Method:
Step #1: Place the jicama, fresh cilantro, cabbages and shredded radishes in a bowl and toss with the juice of the limes. Season to taste. Set aside. Make the Smokey Mayo. Make radish flowers and set aside in iced water.
Step #2: Place the garlic, herbs and ancho powder in bowl to combine. Season the sirloin with the mix on both sides. In a sauté pan over medium high heat sear the blackened sirloin in the oil. Cook [3] minutes on each side or until cooked medium rare. Set aside.
Step #3: Heat the corn tortillas in a dry sauté pan. Remove from the pan and set aside and place on a plate. Top each tortilla with a good pinch of the cilantro cabbage salad in center of the tortilla. Spoon [2] ounces of black beans on the salad. Slice the sirloin in [12] strips lengthwise. Top the beans and salad with three sirloin slices and make a design with [1] tablespoon of the Smoky Mayo across the sirloin. Garnish the taco with [1] ounce of the Edamole and a radish flower and a lime wedge Repeat with the remaining tacos. P.S. Don’t eat your fingers!!
Black Bean Charro Style
Yield: 2 cups
Ingredients:
1/2 teaspoon olive oil
2 cups cooked black beans
1/4 cup onion chopped
1 clove garlic minced
1/4 teaspoon jalapeño chopped
sea salt to taste
1 tablespoon cilantro chopped
Method:
Step #1: In a small saucepan over medium heat add the oil and cook the onion, garlic and jalapeño. Cook for [2] minutes an set aside.
Step #2:Place the beans in a bowl and fold in the sautéed vegetables and the cilantro and season to taste.
