Back to school means back to a routine, and ultimately, much less baking. Though the oven has not been seeing its fair share of sweets lately, the creativity has migrated to dinners.
Lately, I have been craving tacos. I love the spicy kick of ground meat, the sharp zest of jack cheese, and the crunch of lettuce and onions on my tacos. Instead of ground meat, Doug bought a piece of sirloin.
He broiled it for about 6 minutes for a medium-rare finish. Some parts were a little too rare for my liking.
Then, we topped the tacos with a perfect avocado, lettuce, onions, monterey jack cheese, and sour cream.
The tacos definitely hit the spot, but next time I think I’ll opt for the ground meat.