Chile-Rubbed Steak Tacos

recipe
For a festive party presentation, set out a buffet with toppings like salsa, sour cream, shredded cheese, grilled peppers and onions, guacamole, and chopped tomato.

Yield:

6 servings (serving size: 2 tacos and 1 lime wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 256
Caloriesfromfat 27 %
Fat 7.6 g
Satfat 2.4 g
Monofat 2.1 g
Polyfat 2.1 g
Protein 27 g
Carbohydrate 20.8 g
Fiber 2.8 g
Cholesterol 37 mg
Iron 2.2 mg
Sodium 366 mg
Calcium 60 mg

Ingredients

2 tablespoons chili powder
1 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon ground cinnamon
1 1/2 pounds flank steak, trimmed
Cooking spray
12 (6-inch) corn tortillas
6 lime wedges

Preparation

Prepare grill.

Combine chili powder, garlic powder, salt, peppers, and cinnamon in a bowl; stir well with a fork. Rub mixture evenly over both sides of steak; let stand 10 minutes.

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Remove steak from grill; let stand 5 minutes. Cut steak diagonally across grain into thin slices. Heat tortillas according to package directions. Place 1 1/2 ounces steak in the center of each tortilla; fold in half. Serve with lime wedges.

Raeanne Sarazen,

Cooking Light

June 2007
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