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Leftovers Flank Steak Tacos: Simple leftovers tacos made with Spanish Herbed Flank Steak, and topped with a killer harissa lime sour cream! Leftovers never tasted so good.
Leftovers Flank Steak Tacos
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A few weeks back a friend asked me if I could make some recipes that would be dinner one night, and then a different recipe the next. I hemmed and hawed about it because, well I figured everyone already knows how to do this. Right? Make chicken, use the leftovers in a soup, casserole, or salad the next day. Do you really need a recipe for it?
But guess what? I think this is something we all can use. I have been thinking about it a lot actually. How often do I throw out food because we never get around to eating it? Way too much! Why? Because leftovers are boring. No one wants the same meal two nights in a row. So we waste food. I decided to take her up on that challenge, and not just for family meals, but also for lunches.
So today I am going to share how I used the leftovers from this awesome Spanish Herbed Flank Steak to make tacos, with an amazing 4 ingredient sour cream. They are perfect for work, school, or wherever next day lunch will be, and only take minutes to throw together.
In addition to taking leftovers and re-making them into something new and awesome, I wanted to talk to you guys about Reynolds™ heat & eat disposable containers. Have you heard of them? Have you seen them? I saw them while shopping at Target, and was so excited to try them out.
They are really convenient for work lunches, or for sending leftovers home with family or friends. Since they are heat and leak resistant, I can even let my kids use them to reheat food at school. I don’t worry about them burning their hands on a hot container. These containers come with a BPA-free, recyclable plastic lid that snaps shut to help prevent messy leaks. What a great, safe alternative to plastic containers.
Plus they are awesome for 2 leftovers flank steak tacos. The perfect lunch size! So here is how easy these leftovers tacos are to make. Start by sticking two corn tortillas in a Reynolds™ heat & eat disposable container. You can crisp them up on a griddle first if you want, but they will still taste great just as they are.
Then you start assembling your taco. I used some leftover rice. I love adding rice to tacos because it gives them some heft. This spanish rice is a fantastic option, especially if you have leftovers. But plain white rice works great too!
Then I added my flank steak. For this recipe I just cut the flank steak slices up into little pieces to make them ideal for a taco. You could leave them in strips if you wanted to save time assembling your lunch, they will just be a little bit harder to eat.
Then I added a sprinkle of cheese to each taco. At this point I was done assembling the taco part pre heating because while I love other things on my tacos, like tomatoes, cilantro, and avocado, I don’t want those to be heated up.
What I did was slide some lime, tomato, and cilantro into the container, and knew I (or my hubby) would pull them out before heating it up at work. It literally took me 2 minutes after dinner to get these tacos ready for the next day.
The Secret is in the Sauce
And to remake them, and add a little something extra special to them, I decided to whip up a quick sauce/sour cream to add some flavor and fun. It was so easy, I just took some sour cream, some harissa (you could use sriracha or hot sauce), some lime, and some garlic granules, and stirred it together. Then I put it in a little container and slipped it inside my Reynolds™ heat & eat disposable container next to my tacos.
Then I popped on the lid and stuck it in the fridge so it would be ready to take for lunch the next day. It doesn’t get much easier than that!
It is so nice to not only reduce waste from dinner, but to also take the hassle out of lunch for the next day.
When it’s lunchtime, just remove the lid and anything you don’t want to microwave; then heat, and eat! (Caution: Heat only in microwave, and remove lid. Do not place in toaster ovens, conventional ovens, or in grills). Another big plus is the Reynolds™ containers can be tossed (lid can be recycled) after for easy clean up.
I put cut tomato and cilantro with the harissa lime sour cream, on the side, to top the tacos with after heating them! And let me tell you, no one looked at my lunch and thought “leftovers…ugh”!
Other Similar Recipes
- Honey Lime Chicken Tacos
- Tilapia Fish Tacos
- Easy 5 Minute Breakfast Tacos
- Navajo Tacos
- Mango Pork Tacos
Leftovers Flank Steak Tacos
- 2 corn tortilla
- 1/3 cup jasmine rice leftover
- 1/2 cup Flank Steak leftover chunks of Spanish Herb Marinated
- 2 Tbs cheddar cheese shredded
- 1 tomato (small) diced
- 1 Tbs cilantro
Harissa Lime Sour Cream
- 1/2 cup sour cream
- 1 tsp harissa
- 1 tsp lime juice
- 1/4 tsp garlic granules
- Assemble tacos with rice, meat, and cheese
- Add tomatoes and cilantro on the side to add after heating
- Stir the ingredients for the harissa lime sour cream together, taste, and adjust to preference.
- When ready to serve, heat tacos in Reynold's heat and eat container (without the lid), for 1-2 minutes, then top with fresh sliced tomatoes and cilantro, and a dollop of harissa lime sour cream
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Check out Reynolds™ recipes for more lunch leftover ideas. I want to hear from you! How do you take boring dinner leftovers and make them the rock star of tomorrow’s lunch menu?
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