Recipes Steak & Veggie Tacos (Entree)

Number of Servings
    • 2 tablespoons canola oil, divided
    • 1 tablespoon fresh lime juice
    • 1 teaspoon brown sugar
    • 1 1/2 teaspoons chipotle Chile powder
    • 2 large garlic cloves, minced and divided
    • 1 (1-pound) skirt steak, trimmed and chopped
    • 1/2 medium onion, cut into 1/2-inch-thick slices
    • 1/2 pound plum tomatoes, halved lengthwise
    •  1 red bell pepper, halved and seeded
    • 5/8 teaspoon salt, divided
    • 1/4 teaspoon dried oregano
    • 1/4 teaspoon ground black pepper
    • Cooking spray
    • 8 (6-inch) corn tortillas 
    • 1/4 cup reduced-fat sour cream 

Combine 1 tablespoon canola oil, lime juice, brown sugar, Chile powder, and 1 minced garlic clove in a large zip-top plastic bag. Add steak; seal and toss to coat. Marinate at room temperature 30 minutes.

Heat a large grill pan over medium-high heat. Brush the remaining 1 tablespoon canola oil over onion slices, tomatoes, and bell pepper. Arrange the vegetables in pan; cook for 4 minutes on each side or until charred and softened. Combine tomato, 1/4 teaspoon salt, and remaining garlic clove in a food processor or mini chopper; pulse until almost pureed. Place tomato mixture in a medium bowl. Coarsely chop onion and bell pepper; add to bowl. Stir in oregano and black pepper. Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Add marinated steak mixture to pan; cook for 6 minutes or until done, stirring frequently. Stir in remaining 3/8 teaspoon salt. Heat tortillas according to the package directions. Arrange about 1 1/2 ounces steak on each tortilla; top each tortilla with about 2 tablespoons salsa and 1 1/2 teaspoons sour cream.

Nutrition Information

336 Calories, 17g Fat, 21g Protein, 26g Carbohydrate, 3.5g Fiber, 54mg Cholesterol, 2mg Iron, 477mg Sodium