Steak Tacos with Lime Mayo

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Steak Tacos with Lime MayoRecipe
Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Look for bagged baby peppers at most supermarkets--no need to peel the skins after roasting. Use fresh salsa found in the produce section or your favorite jarred salsa.
Serves 4 (serving size: 2 tacos)


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20 baby sweet peppers
Cooking spray
1 teaspoon ground chipotle chile pepper
1 teaspoon paprika
1/2 teaspoon kosher salt
1 (1-pound) flank steak, trimmed
3 tablespoons canola mayonnaise (such as Hellmann's)
1 teaspoon grated lime rind
1 tablespoon lime juice
1 teaspoon minced garlic
1 teaspoon water
8 (6-inch) corn tortillas
1/2 cup refrigerated fresh salsa
2 ounces queso fresco, crumbled (about 1/2 cup)


Hands-on: 31 Minutes
Total: 31 Minutes

1. Preheat broiler to high.

2. Arrange bell peppers in a single layer on a foil-lined jelly-roll pan; lightly coat peppers with cooking spray. Broil peppers 4 minutes on each side or until blackened. Cool slightly; discard stems. Cut peppers into strips.

3. Combine chipotle, paprika, and salt; rub spice mixture evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; thinly slice steak across the grain. Combine mayonnaise and next 4 ingredients; stir well.

4. Working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred. Place 2 tortillas on each of 4 plates. Divide steak evenly among tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.

Created date

March 2013

Nutritional Information

Calories 324
Fat 12.8 g
Satfat 3.6 g
Monofat 4.9 g
Polyfat 2.1 g
Protein 26.9 g
Carbohydrate 23.8 g
Fiber 3.5 g
Cholesterol 69 mg
Iron 2 mg
Sodium 460 mg
Calcium 82 mg