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It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Grilled Steak Street Tacos Share

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Grilled Steak Street Tacos
Steak street tacos are little bites of heaven. The ingredients are few and simple yet they are bursting with delicious flavor!
I could probably eat about 30 of these steak street tacos in one sitting. They are SO delicious! In case you were wondering, the main difference between street tacos and your typical taco is SIZE. Street tacos are a bit smaller than regular tacos. You are supposed to be able to easily hold one in your hand and eat it on the go, thus the name “street tacos”. They are versatile and can be made MANY different ways with MANY different fillings.
What I love most about street tacos is their simplicity. More often than not, they are made with only a few simple ingredients. Most of the street tacos I have had don’t even have a sauce or salsa on them. For this recipe, there is so much flavor, extra toppings or sauces just aren’t needed. Of course you can add them if you really want to (just please don’t put ketchup on them… talking to you, Dad).
The toughest thing to find at the store for street tacos is the tortillas. I have seen Mission brand street taco-size flour tortilla shells lately at my grocery store. They are so cute and tiny! If you aren’t able to find actual street-taco tortillas, that is totally ok. Just get the smallest tortilla shells you can find. I was able to find these corn tortilla shells just at my local grocery store. They were quite a bit smaller than all of the corn tortilla shells around them so I just went with them. If you are really want to get the SMALL size but can’t find them at your grocery store you can get large tortillas and cut them into smaller tortillas using a large cookie cutter. Technically there is no actual size requirement when it comes to street tacos, you just have to be able to eat them easily with one hand.
Now for the TYPE of tortillas.. corn or flour? It’s up to you. Personally, I prefer corn tortillas to flour, but either kind works. Give these little guys a try. You will not be disappointed!

Grilled Steak Street Tacos
Steak street tacos are little bites of heaven. The ingredients are few and simple yet they are bursting with delicious flavor!

Ingredients 
  • 1 lb. top sirlion steak
  • Kosher salt to taste
  • 1 Tbsp steak seasoning or taco seasoning
  • 8-10 street taco tortillas corn or flour* see notes above
  • 1 white onion chopped
  • 1/2 bunch cilantro chopped
  • Cotija cheese kind of like a Mexican feta cheese, to taste
Instructions
  1. Remove steak from refrigerator and bring to room temperature.
  2. Rub with salt and seasonings and set aside.
  3. Grill, only flipping once, until internal temperature reaches 155-degrees. Remove from grill immediately and set aside for about 5 minutes. Internal temperature will keep rising to about 160-degrees (this is MEDIUM doneness).
  4. Cut steak into small, bite size pieces and place on tortilla shells. Top with onions, cilantro, and cotija cheese.
  5. Serve immediately.



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