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.
20 baby sweet peppers
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)
How to Make It
Preheat broiler to high.
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.
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.
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.
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.