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"These steak tacos are just 300 calories each. Tacos de Carne Asada Serves 6 Try these solo or topped with the salsa on the next page. 1 cup pico de gallo (recipe below) &amp;amp;#188; cup chili powder 2 tbsp. vegetable oil 1 lb. flank or skirt steak 6 four-inch corn or whole wheat tortillas 1 cup canned black beans, rinsed and drained &amp;amp;#188; cup chopped red onion &amp;amp;#188; cup chopped cilantro 1 avocado, cut into 6 slices 6 lime wedges for garnish To make the pico de gallo 5-6 plum tomatoes, chopped 2 tbsp. chopped Spanish onion 2 tbsp. chopped red onion 1 serrano or jalape&amp;amp;#241;o pepper, chopped 4 tbsp. chopped cilantro Juice of 1 lime Pinch of sugar Salt, to taste First, mix pico de gallo ingredients in a medium bowl. Set aside. Make a paste with chili powder and oil, and rub onto meat. Grill steak (or cook in a lightly oiled grill pan) until medium rare, about 2 to 3 minutes on each side; slice diagonally. Heat tortillas in the microwave (about 20 seconds). Spread beans on top of each. Add steak, pico de gallo, onion, cilantro, and avocado, and serve. Got leftovers? &amp;amp;#8220;Eat the steak with scrambled eggs the next morning!&amp;amp;#8221; says Ballesteros. Next: the Spicy Starters &amp;amp;#187; Salsa de Chipotle delivers hearty, homemade flavor. Salsa de Chipotle Serves 6 Whether you make them hot or not, these two dips are guaranteed to go fast! 6 medium-sized plum tomatoes Salt &amp;amp;#188; cup vegetable oil, plus 1 tsp. for pan &amp;amp;#188; Spanish onion, chopped 2 garlic cloves, minced 2 tbsp. chopped cilantro 1-2 chipotle chilies in adobo (we like La Morena, available at most grocery stores) Preheat oven to 350&amp;amp;#186;F. Cut tomatoes in half, and place them on a baking sheet (for easier cleanup, wrap pan in aluminum foil first). Season with salt, and place in oven. Roast for 1&amp;amp;#189; hours. In a medium pan, heat 1 tsp. oil, and saut&amp;amp;#233; onion and garlic until golden brown; set aside. When tomatoes are ready, put them into a blender. Add onions, garlic, cilantro, and chilies. Blend on slow speed, and add salt. Gradually increase speed while adding oil, and process until smooth. Serve with chips or as a sauce on tacos. The Perfect Guacamole Serves 6 5 Hass avocados, pitted 1 garlic clove, minced &amp;amp;#188; cup chopped Spanish onion &amp;amp;#188; cup chopped red onion 1 jalape&amp;amp;#241;o pepper, minced 1 pickled jalape&amp;amp;#241;o pepper, minced, plus &amp;amp;#188; cup vinegar from the can (try La Morena, available at most grocery stores) 2 tbsp. chopped cilantro Juice of one lime Toss everything in a bowl. Mash, and salt to taste. Serve with chips. Next: the Dream Drink &amp;amp;#187; The Dream Drink: White Sangria Serves 6 In a large pitcher, combine 1 cup white grape juice; 1 cup pineapple juice; 1 cup vodka; &amp;amp;#189; cup St. Germain (available at most liquor stores, or sub in ginger ale); 1&amp;amp;#189; bottles white wine; &amp;amp;#189; bunch mint leaves, unchopped; 1 cup total chopped grapes, apples, and pears; and 1 tbsp. whole pink peppercorns (optional). Chill for 1 hour. Next: Easy Everyday Mexican &amp;amp;#187; Ballesteros, who is also known for her guac at New York City&amp;amp;#8217;s Los Feliz, says cover it in parchment and plastic if you can&amp;amp;#8217;t serve it right away. Easy Everyday Mexican Ballesteros&amp;amp;#8217; easy ideas for what to do with&amp;amp;#8230; &amp;amp;#8230;Salsa 1. Pour on a grilled-cheese sandwich. 2. Toss with stir-fried mushrooms, peas, peppers, and onions; add a side of rice. 3. Add 1 tbsp. chopped olives and 2 tbsp. lime juice to each cup of salsa, and serve over poached shrimp. &amp;amp;#8230;Tortillas 1. Cut into strips, toss with 1 tsp. oil and salt, and bake at 350&amp;amp;#186;F for a few minutes. Use instead of croutons. 2. Fry until golden brown, then top with taco fixings for tostadas. 3. Make a lazy quesadilla: Sprinkle grated cheese on top, and bake at 350&amp;amp;#186;F for 5 minutes."^^<http://www.w3.org/2001/XMLSchema#string>
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