Beef Tacos with Pomegranate Guacamole

Tacos never tasted so good! Combine Sirloin Steak, avocado slices, red cabbage, queso fresco and pomegranate juice-infused guacamole for a unique taco treat.

  • 20
  • 4
  • 500
  • 37 g


  • 1 boneless beef Top Sirloin Steak, 3/4-inch thick (about 1 pound)
  • 2 ripe avocados, peeled, pitted
  • 2 tablespoons pomegranate juice
  • 2 tablespoons fresh lime juice, divided
  • 2 teaspoons hot chili oil, divided
  • 8 corn tortillas (6-inch diameter), warmed
  • 2 cups shredded red cabbage
  • 1 cup low-fat crumbled queso fresco


  1. For guacamole, mash 1 avocado in small bowl with fork; add pomegranate juice and 1 tablespoon lime juice. Mix well; set aside.

  2. Slice remaining avocado and drizzle with remaining lime juice.

  3. Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/4-inch thick strips.

  4. Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until internal temperature reaches 145°F using a thermometer. Remove from skillet. Repeat with remaining 1 teaspoon oil and remaining beef. Remove from skillet; keep warm.

  5. Top each tortilla with equal amounts beef, avocado slices, red cabbage, queso fresco and guacamole.


0 % *


0 % DV **


0 % DV

3.1 mg IRON

0 % DV

7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 503 Calories; 234 Calories from fat; 26g Total Fat (8 g Saturated Fat; 12 g Monounsaturated Fat;) 90 mg Cholesterol; 300 mg Sodium; 32 g Total Carbohydrate; 8.5 g Dietary Fiber; 37 g Protein; 3.1 mg Iron; 9.7 mg NE Niacin; 1 mg Vitamin B6; 2 mcg Vitamin B12; 7 mg Zinc; 38 mcg Selenium; 126.3 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

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