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Carnitas Tacos
Fernanda Chacón

Vida Sana 7-Day Body Reboot

Fernanda Chacón
Nutritionist and founder of "Cook & Move for Success"

Serves: 4 | Calories: 367


  • 4 organic lean skirt steak filets
  • 1 tsp. chili powder
  • ½ tsp. salt
  • ½ tsp. oregano
  • ¼ tsp. garlic powder

Pineapple Pico:

  • 1 cup onion, finely chopped
  • 1 ½ cherry tomatoes, cut in half
  • ½ cup cilantro, finely chopped
  • ½ cup pineapple, diced in small pieces
  • Juice from one lemon
  • Salt and pepper to taste

To Serve:

  • 16 butter lettuce leaves (4 leaves per portion)
  • 8 tbsp. mango green sauce (2 tbsp. per portion)
  • 4 tbsp. cotija cheese (optional)


  • Microgreens
  • 4 avocado slices



  1. Add all the ingredients of the Pineapple Pico in a bowl, mix well then set aside.
  2. Preheat the Vida Sana 14” Skillet over medium heat.
  3. In a small bowl, mix the chili powder, salt, oregano and garlic powder.
  4. Coat the skirt steak filets with the seasoning mix, covering all sides. Set the sessoned filets aside.
  5. Once the Skillet passes the water test, add the filets, and sear on one side for 4-5 minutes.
  6. Turn the meat over, cover with lid and turn valve to Steam-Seal position. Cook for 4 minutes.
  7. Uncover and check the meat’s readiness. For medium rare, remove the meat. For well done, cook uncovered for a few minutes more.

To Serve:

  1. Once cooked, cut the skirt steak filets into square pieces.
  2. Open two lettuce leaves and place one leaf on top of the other.
  3. Add half of one filet over the lettuce.
  4. Add ¼ cup pineapple pico, 1 tbsp. mango green sauce and ½ tbsp. cotija cheese (optional) for each taco.
  5. Repeat for the rest of the tacos.
  6. Garnish with microgreens and finish with a slice of avocado.
  7. Serve 2 tacos per portion.
Carnitas Tacos

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