Substitute boneless chicken breast or thighs, lamb, or shrimp for the steak, if you prefer. Serve tacos with lime wedges.
Yield: 4 servings of 2 tacos
Calories: 371 (32% from fat)
Fat: 13.1g (sat 3.8g, mono 5.7g, poly 1.7g)
1 1/2 cups thinly sliced red bell pepper (about 1 medium)
1 1/2 cups thinly sliced onion (about 1 medium)
1 (1-pound) flank steak, trimmed and thinly sliced
1 tablespoon chili powder
1 tablespoon fresh lime juice
2 1/2 teaspoons olive oil
3/4 teaspoon salt
8 garlic cloves, minced
8 (6-inch) corn tortillas
3 tablespoons chopped fresh cilantro
6 tablespoons fat-free sour cream
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan; saute 10 minutes or until vegetables are tender. Place bell pepper mixture in a large bowl; cover and keep warm.
Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to bell pepper mixture. Add chili powder, lime juice, oil, salt, and garlic to bowl; toss to coat.
Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.
The best of Cooking Light: Easy Summer Meals
Submitted by samuel
on 15th Mar 2009 17:08