- 1 cup fresh lime juice (about 8 limes)
- 1 (2-pound) flank steak, trimmed
- 2 tablespoons ground cumin
- 2 tablespoons ground coriander
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cracked black pepper
- 6 garlic cloves, minced
- Cooking spray
- 4 ears shucked corn
- 8 (8-inch) fat-free flour tortillas
- 2 cups trimmed arugula
- 2 cups thinly sliced red onion
- 1 cup cilantro sprigs
- 1 cup chopped tomato
- 1 cup diced peeled avocado
- 1/2 cup sliced seeded jalapeño pepper (about 4 peppers)
- 8 lime wedges
- calories 397
- caloriesfromfat 29 %
- fat 12.8 g
- satfat 4.3 g
- monofat 5.4 g
- polyfat 1 g
- protein 28.1 g
- carbohydrate 34.3 g
- fiber 6.7 g
- cholesterol 57 mg
- iron 3.6 mg
- sodium 425 mg
- calcium 56 mg
How to Make It
Combine lime juice and steak in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 1 hour, turning bag occasionally.
Remove steak from bag; discard marinade. Combine cumin and next 4 ingredients (cumin through garlic); rub over both sides of steak.
Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Place corn on grill rack coated with cooking spray; grill 8 minutes or until tender, turning occasionally. Cut kernels from ears of corn; discard cobs.
Heat tortillas according to package directions. Divide steak evenly among tortillas; top each serving with about 1/4 cup corn, 1/4 cup arugula, 1/4 cup onion, 2 tablespoons cilantro, 2 tablespoons tomato, 2 tablespoons avocado, and 1 tablespoon jalapeño. Fold tortillas in half. Serve with lime wedges.