Man, I love Taco Night. I had a great deal of success a few weeks ago baking my own crispy taco shells using King Size white corn tortillas, some olive oil spray, sea salt and a mini-muffin-tin/butter-knife contraption to hold them in taco shape while they baked. Last night, I nearly burned my face off with my head in the oven trying to replicate, so I think I need to order one of these.

That said, taco night was still a hit. I pounded the heck out of some flank steak (which is a nice, lean cut.) Squeezed a lime over it, rubbed it down with some chili powder and salt. Slopped it around in a few squirts of Agave Nectar (a nice, low glycemic index, natural sweetener) and seared it off to medium-rare. Served in the baked taco shell with lettuce, tomato, lowfat jack cheese, green onion, cilantro and diced jalapenos and a nice spoonful of Fage 0% Greek Yogurt (my favorite fat-free sour cream stand-in.) Rob had light sour cream- Clover or Daisy brand ONLY- with his. And, on the side, black beans cooked with some Tony Chachere’s and slightly squished.

Rob takes his Taco Night with a side of chips- White Corn tortillas spritzed with some Spectrum organic olive oil spray and crunchy substantial chunks of ground sea salt. Bake directly on the rack in the oven at 450, flipping as need be, until lightly browned. They may be a little wobbly when they first come out of the oven, but will crisp up nicely. These fresh, baked chips kick the pants off of any full-fat packaged chip, especially served hot out of the oven with guac!