Garlic Pepper Steak Fajitas with Cowboy Caviar and Avocado Mousse

We’ve been on a low-carb kick in our house. My husband and I are trying to lose the last of our pregnancy weight, and this has been one of our favorites. It’s really flavorfull and satisfying. It’s good together, but each of these recipes can also be used in other dishes. The Cowboy Caviar is a great dip for chips or fish taco topping. The avocado mousse could be used on a variety of salads, as a taco topping, and as a dip. The meat is great to just eat and could be a base for a stir fry.

Let’s start with our toppings because they can be prepared in advance.

Avocado Mousse

Ingredients

1 Avocado
1/2 C. Olive OIl
3 tbsp Lemon Juice
2 tbsp Lime Juice
3 tbsp Ciantro
Salt and Pepper

Instructions

Wash and remove pit from Avocado. Wash and remove stems from cilantro. Put everything in a bullet or blender, and combine until it has a very smooth mousse like texture.

Notes: You really need ripe avocado for this. You also can not use a regular food processor, because you do not want a chunky texture like guacamole.

Cowboy Caviar

Ingredients

1 C. Frozen Corn
1 C. Black Beans drained and rinsed
1/2 C. Grape Tomatoes halved
1 Avocado
1/4 C. Chopped red Onion
3 Tbsp Cilantro
1/4 C. Olive Oil
2 Tbsp Lime juice
2 Tbsp Lemon Juice
1/3 Tsp. Cayene Pepper
salt and pepper

Instructions

Wash and prepare all produce and put in a large bowl. Add beans and frozen corn. Add cilantro, olive oil, lemon and lime juice, and seaasonings. Mix together and let sit in the fridge for about 20 min before serving.

Notes: I like to put the corn in frozen, because I can leave it on the counter while I prep the rest of my meal and still serve it cold. I don’t have to make room in the fridge for a big bowl and this recipe tastes the best cold.

Garlic Pepper Steak Fajitas

Ingredients

2-3lb Tri Tip Roast(Top Sirloin if you live somewhere that tri tip is not readily available)
4-5 Cloves of Garlic
1/4 C. Olive Oil
3 Tbsp Kosher or Sea Salt (coarse salt of any kind will do)
1 Tsp Black Peppercorns

Instructions

To Prepare your meat, slice tri tip into 1/2″ x 1″ pieces.
In food processor or blender pulse garlic, olive oil, salt and pepper until it makes a flavorful paste.
Rub paste into meat making sure it it all well coated.
Heat a large non-stick skillet on med/high heat.
Add seasoned heat to hot sillet. Let the meat brown, stiring gently every few minutes to get the meat turned. The secret to well browned meat is to not over stir. Meat may even stick slightly at first. When meat comes up from the pan easily, it is a sign that the meat is ready to be turned/stirred.
Cook until meat is browned and Med/Well.

Serve over a bed of lettuce or with tortilas. Add Cowboy Caviar and Avocado Mousse to enjoy.