Feta & Balsamic Steak Tacos

Feta & Balsamic Steak Taco

I really should be cleaning right now, but instead, I am dreaming up new ideas for taco recipes. At this point, the scent of tacos may be ingrained into the walls of my home. Perhaps that is why I wake up in the middle of the night craving tacos? The scent is so powerful that I think I am waking up to a delicious taco meal. Sadly, that has yet to happen. However, when I’m not dreaming of tacos, I am testing out and photographing new taco recipes.

One of the creations I made were these amazing Feta & Balsamic Steak Tacos. My family may be tired of eating so many tacos this month, but this recipe is such a unique deviation from normal tacos, that I don’t think they quite minded. I’ve given up on my husband being a taco fan, but since my son’s taste buds are still developing, I’m holding out hope that he’ll be a taco super-fan like me!

 I could honestly eat about 10 of these tacos without even thinking about it. I did add in some spring mix lettuce, so that make’s it healthy, right? This recipe is so easy to make! If you’re looking for a light recipe that packs a lot of flavor into each bite, this is it. I used shaved beef, however, steakums would be a good substitute. The cream cheese and honey spread balances out the acidity from the balsamic and the drizzle of lemon adds another delightful layer of refreshing goodness. I added some chili powder to the shell to take the shell from plain jane to WOW!

Print Recipe

Steak, Feta, & Balsamic Tacos

Course

Main Dish

Servings

tacos

Ingredients

• Canola or vegetable oil ( for frying)
• 12 Corn Tortillas
• Chili powder
• 14 oz. Shaved Beef
• Mascarpone Cheese Spread ( recipe below)
• 1 bag Spring Mix Lettuce (rinsed and dried)
• 4 oz. Feta Cheese ( crumbled )
• 1/2 red onion Thinly sliced
• 1 tomato Diced
• Balsamic Vinegar (Enough to drizzle over each taco)
• 1 Lemon

Mascarpone Spread

• 8 oz. Mascapone Cheese
• 1 Teaspoon Honey

Course Main Dish Servings tacos Ingredients Canola or vegetable oil ( for frying) 12 Corn Tortillas Chili powder 14 oz. Shaved Beef Mascarpone Cheese Spread ( recipe below) 1 bag Spring Mix Lettuce (rinsed and dried) 4 oz. Feta Cheese ( crumbled ) 1/2 red onion Thinly sliced 1 tomato Diced Balsamic Vinegar (Enough to drizzle over each taco) 1 Lemon Mascarpone Spread 8 oz. Mascapone Cheese 1 Teaspoon Honey

Instructions

Tortillas

1. Before frying taco shells please read the warning below! Fill a frying pan one-quarter of the way full with oil. Once the oil is hot, fry tortilla's one at a time in the oil. Once the tortilla begins to bubble, use a pair of tongs to fold in half and hold the top half up for a few seconds until the shell is brown. Flip the shell and repeat on the other side.Place each shell onto a paper towel to drain grease.Sprinkle Shells with Chili powder.

Taco Filling

1. Fry shaved beef until browned. Season the beef as desired. I suggest using salt, pepper, garlic powder and onion powder. Drain grease off of the beef onto a plate covered with a paper towel.Spread each tortilla with Mascarpone spread (recipe below).Stuff the tortilla with shaved beef, spring mix lettuce, red onion, tomato, and feta cheese.Drizzle with balsamic vinegar and lemon juice.

Mascarpone Spread

1. Add honey to Mascarpone cheese right in container. Mix well. You may have extra. This is great on bagels!

Recipe Notes

Be VERY, VERY, careful when frying taco shells. When you fold them they fill up with hot oil. Make sure to tilt the taco shell away from you while lifting them out of the hot oil. This ensures that the hot oil will go back into the pan and not onto you! If you search the web I'm sure you'd find some good tutorials on frying taco shells.