Steak Avocado Caprese Tacos w/Fusilli Pasta

     I was shopping for groceries and thinking about going back to an ingredient that I haven’t put on my blog in awhile…steak!  I made a caprese salad with steak, but I wanted a different take this time.  I wanted to make an Italian taco, if you will…with an avocado…since they seem to be everywhere this month!

     I also bought one of those classic, stainless steel, taco holders that I’ve been admiring since I bought some soft tacos at a local chain restaurant during my work day.  They work beautifully and if you want to harden the taco, you can put this holder right in the oven.

     I usually like to put some type of carb in the bottom of my tacos to catch the flavor juices of the ingredients in the taco & keep the taco shell dry and together.  At first, I thought I could use rice…as an Italian/Mexican fusion ingredient, but then I wanted to try something different.  I found some fusilli in my pantry.  What is a more unique and perfect carb to catch the juices and dressing than those flavor absorbing twisty pasta shapes!  The tastes are very Italian, soft, sweet and savory!

Steak Avocado Caprese Tacos w/Fusilli Pasta

4 soft taco shells

1 cup dry fusilli pasta (cooked)

8 oz strip steak (sliced)

2 tbsp olive oil

3 oz mozzarella cheese

1/2 cup basil leaves (cut in ribbons)

3 tbsp Italian dressing

1 cup multicolored tomatoes (cut in half)

1 avocado (chopped)

salt & pepper

     In a pot, add water and salt and bring to a boil.  Put in the fusilli pasta and let it cook on medium heat for 10 minutes or until al dente.  Drain and place in a paper towel to dry and set aside.

     Salt and pepper the steak and let it get to room temperature (no longer than 30 minutes), so it will cook evenly.  Put the heat on high, add the olive oil and place the steak in the pan and let it sizzle for 2-5 minutes.  Turn it over when it develops a brown crust.  Sizzle it for another 4 minutes.  Gently, with your finger, touch the top of the steak.  If it is springy and slightly squishy, it is medium rare.  If it is firm, it is well done.  If it is squishy, it is closer to rare.  Cook it to your desire.  After it is cooked, wrap it in aluminum foil and set it aside for 10 minutes, to let the juices to go back into the steak.

     Chop the mozzarella cheese, avocado, cut the tomatoes in half, ribbon cut the basil, add the Italian dressing and mix it all together.

     Place the soft tacos in the taco holder.  Line the bottom of the taco with the fusilli pasta, spoon on the caprese salad and add the steak slices on top.  Drizzle a little Italian dressing on top of the taco if desired.  Enjoy!

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