We love the color and slightly bitter edge of radicchio in Flank Steak Tacos with Slaw, but feel free to sub shredded green cabbage for a milder flavor.
2 teaspoons chili powder
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon unsweetened cocoa
1/2 teaspoon salt, divided
1 (12-ounce) flank steak, trimmed
1 red bell pepper
1 yellow bell pepper
1 tablespoon cider vinegar
1 tablespoon extra-virgin olive oil
1 teaspoon honey mustard
1 cup julienne-cut jicama
1 cup thinly sliced radicchio
1/4 cup cilantro leaves
8 corn tortillas
1 small lime, cut into 8 wedges
How to Make It
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine chili powder, sugar, cumin, cocoa, and 3/8 teaspoon salt; rub spice mixture evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes; cut across the grain into thin slices. Cut bell peppers into quarters; discard seeds and membranes. Add bell peppers to pan; cook for 4 minutes on each side. Cut into thin slices.
Combine remaining 1/8 teaspoon salt, vinegar, oil, and mustard in a medium bowl, stirring with a whisk. Add jicama, radicchio, and cilantro to bowl; toss to coat.
Heat tortillas in grill pan coated with cooking spray 30 seconds or until lightly charred. Divide beef, bell peppers, and jicama mixture evenly among tortillas; serve with lime wedges.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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