Steak taco salad wonton cups
All your favorite flavors of a taco salad in a crisp-shelled, bite-size form.
Servings: 12 wonton cups
Calories: 88kcal
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Ingredients
- 12 wonton wrappers
- ½ teaspoon garlic pepper or ¼tsp each of ground pepper and garlic powder
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ lb steak 225g, suggested sirloin but as you prefer
- 1 teaspoon butter 2g, approx
- 1 cup shredded lettuce approx 4 large leaves
- ½ tomato medium-large, diced
- ¼ pepper red, yellow or orange as you prefer, diced
- 2 tablespoon black beans
- 5 steam cilantro/coriander leaves only
- ½ tablespoon lime juice approx
- ½ tablespoon olive oil approx
- ½ avocado diced
Instructions
- Preheat oven to 350F/175C.
- Press the wonton wrappers into the holes of a cupcake/muffin tin. If your tin is not non-stick, you might want to brush with oil underneath. Use one wonton wrapper per hole. Note don't use a mini muffin tin as they will be too small. Brush the wonton wrappers lightly with olive oil. Bake for approx 8-10min until they are golden brown and crisp. Set aside to cool.
- Mix together the garlic pepper, salt and cumin and rub it all over the steak. Melt a little butter in a hot skillet/frying pan and cook for a few minutes each side. (Exact time will depend how well done you want it and how thick the steak is, from around 2-6min per side.) Remove the steak from the pan and allow to rest while you mix up salad.
- Put the lettuce, tomato, pepper, black beans and cilantro in a bowl. Drizzle over the lime and olive oil and mix. Once partly mixed, add the avocado and mix through.
- Spoon the salad into the crisped wonton cups. Slice the steak thinly (removing any fat/sinew as you go) and place a slice or two on top of each wonton cup.
Video
Notes
(see video above)
Nutrition
Calories: 88kcal | Carbohydrates: 6g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 13mg | Sodium: 154mg | Potassium: 126mg | Fiber: 1g | Vitamin A: 125IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.8mg