I seriously have a taco problem. All the recipes I want to make involve tactos or some kind of Mexican combination lately. Then you add this lucscious cucumber avocdo salsa and I’m in heaven. 
If it requires two avocados instead of one, you know it must be good. Plus, this got me out of the chicken rut. I eat chicken so much, I think I’m starting to become one! 
That being said, this is a delicious and healthy, fairly low-cal dinner! I used low-carb tortillas, which were only 50 calories a piece. I had never tried low-carb torts before and I’m glad I tried because they were just fine. You are too focused on the flavors IN the taco to even notice that the shell isn’t as tasty as normal. It just made me feel better knowing that the ingredients and the shell were low-cal. 
Plus, these tacos don’t call for cheese so it stays pretty low fat. Normally, my dinners aren’t focused on that aspect of things but I really wanted to make some changes in that area and these were perfect.
 Chili Steak Tacos with Cucumber-Avocado Salsa

*Adapted from Ellie Krieger

• 1 Tb. chili powder
• 2 cloves garlic, minced
• ¼ tsp. ground cinnamon
• ¼ tsp. salt
• Pinch of cayenne pepper
• 1¼ pounds top sirloin steaks
• 12 low-carb whole wheat tortillas, 6-inch diameter
• 3 cups shredded red cabbage
• ½ cup chopped fresh cilantro
• 1 lime cut into wedges
• Cucumber-Avocado Salsa (below)

Preheat the grill. (Or coat a large non-stick skillet with cooking spray and preheat it over medium-high heat.)

In a small bowl, stir together the chili powder, garlic, cinnamon, salt and cayenne. Rub the spice mixture into both sides of the steaks.

Cook the steaks on the grill (or skillet) for 5 minutes per side, turning once for medium rare or to desired doneness. Remove from heat; let the meat sit for 5 minutes. Carve into thin slices.

Warm tortillas by placing them on the grill (or skillet) for about 30 seconds, turning once. Wrap in a cloth napkin to keep warm.

Place the carved steak, tortillas, cabbage, cilantro, lime wedges and salsa in dishes and let diners make their own tacos. 

Cucumber-Avocado Salsa

• 1 medium English cucumber, seeded and diced (about 2 cups)
• 2 medium firm-ripe avocados, diced
• ½ red onion, diced
• Juice of 2 limes (about ¼ cup)
• Salt to taste
• ¼ cup chopped fresh cilantro
• 3 jalapeño peppers, seeded and finely chopped
Combine all ingredients in a medium bowl and toss gently to combine. Serve within an hour of preparing.

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