Recipe Detail Page

1. Marinate steak or chicken with oil, lemon juice and salt in a resealable bag. If preparing a combination of meats, divide ingredients into separate bags dedicating one for beef and one for chicken. Refrigerate for 2 to 4 hours.

2. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper. You’ll need to set something up in your kitchen to drape the cheese tacos over. Using a couple of bowls or cans from your kitchen, prop up a couple of wooden spoons set over a paper towel–lined baking sheet so you can drape the cooked cheese over the wooden handles like a clothing line.

3. Measure out 1/3 cup (80 mL) grated cheese. Turn onto baking sheet. Repeat with remaining cheese spreading out over the baking sheets. Bake until cheese is lightly browned, bubbling a little and crisper looking, 6 to 8 minutes. Carefully remove pan. Let stand for 1 min. Using a spatula, slowly and carefully remove to wooden spoon handle. Let cool completely. Cheese taco shells will keep well, covered at room temperature for up to 6 hours.

4. A little while before serving, chop avocado and add to a medium bowl. Stir with cilantro, onion and chopped jalapeño. Pour lime over surface of mixture. Press a piece of plastic wrap over surface of mixture while preparing the remaining ingredients.

5. Heat a large, nonstick frying pan over medium-high heat. When hot, add steak to pan, cook turning once until cooked to your liking, about 5 minutes per side for medium-rare. If using chicken, add to pan and cook turning halfway through cooking until cooked through, 12 to 15 minutes. If using steak, remove to a cutting board to cool slightly. When steak or chicken are cool enough to handle, thinly slice. Stuff into taco shells. Stir avocado salsa verde and spoon over taco filling. Serve warm on a small plate. Top with more jalapeño slices, if you like.