Super Stuffed Rump Steak Tacos


The Doctor of the future will no longer treat the human frame with drugs, but rather will cure and prevent disease with nutrition”Thomas Edison


This dish is perfect for Athletes during season and during competition who want to lose fat but build and maintain muscle.

Until now after learning that you can get a lot of protein from pulses such as Chickpeas etc, i laid off eating as much meat for a while.

However, Steak and Red Meat is highly recommended every so often as it contains more vital nutrients for revovery than even Chicken does. So it is perfect for an after training meal.

Using Mashed Avocado as the equivalent for Guacamole means that there are no unessecerry added things and the guacamole is 100% full of monounsaturated fats, which are another vitality.

Also, Tomatoes are an important link in terms of reducing LDL cholesterol.


110g Lean Rump Steak (350 Calories, 0g Carbs, 10g Fat, 35g Protein)

3 Taco Shells (170 Calories, 24g Carbs, 7g Fat, 3g Protein)

1 tsp Mexican Taco seasoning (25 Calories, 5g Carbs, 0g Fat, 1g Protein)

Lettuce Leaves (15 Calories, 2g Carbs, 1g Fat, 1g Protein)

3 Tomatoes ( 25 Calories, 5g Carbs, 0g Fat, 1g Protein)

1 Avocado ( 50 Calories, 1g Carbs, 5g Fat, 0g Protein)

3 tbsp Low Fat Sour Cream  ( 60 Calories, 3g Carbs, 3g Fat, 3g Protein)

2 tbsp Fresh Coriander ( 23 Calories, 4g Carbs, 1g Fat, 2g Protein)


1) Cook the Rump Steak on a griddle pan for 4-5 minutes until Medium-Well.
Then cut the steak in to strips. Then add Mexican spice.

2) Meanwhile, warm the Tortilla Tacos up in the oven on a tray for 5 minutes.

3) Evenly spread the Steak out between the Tortilla Tacos.

4) Fill with the Lettuce, Tomato, Coriander, Guacamole and Sour Cream.

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