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.
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I was surprised at how quickly these tacos came together! They were very delicious. The only changes I made was to use 10 baby bell peppers instead of 20, as other reviews stated (definitely a good idea unless you want some leftover roasted peppers for other reasons) and to change the lime sauce just slightly. I used 2 tbsp of lite mayo and 4 tbsp of nonfat plain greek yogurt, then added the lime. It was delicious! I used fresh mango salsa which also helped tame the spiciness of the steak.
We loved the lime mayo sauce. Didn't need 20 peppers but have leftovers for later. We also used flour tortillas as they were larger. We also used guacamole which went very well with the dish. If making for a crowd I heated the tortillas ahead on time on a hot grill and wrapped in foil, wrapped in cloth towels. Heat the oven ahead of time to 375 and turn it off. Then put the bundle of tortillas on a cookie sheet and they will stay warm for a long time until ready to use.
Easy summer supper, really liked the lime crema. Followed the spirit of the recipe, subbing poblano for baby peppers. Used fat free sour cream instead of mayo & our homemade salsa (1c seeded & diced tomato; 3/4 c diced avocado; 1/4c diced onion; 1tbs diced serrano; 1tbs lime juise; 1 minced garlic clove). Served with margaritas, Trader Joe's refried black beans and grilled ears of corn. Very good.
Alterations: Used smoked paprika instead of regular paprika, used cayenne pepper instead of chipotle, used flour tortillas instead of corn, used Cholula hot sauce instead of salsa, and probably used a little bit more of the cheese.
This was good, I feel that there were aspects I would repeat again for sure, but not this exact recipe. What I'm taking away from this is the lime mayo and the use queso fresco.
I loved the technique for heating and softening the corn tortillas by placing them directly on the burner. I plan to do that often because it saves a pan or saves paper towel for heating in the microwave. I used this recipe more as a template: leftover t-bone steck, sauted leftover red bell pepper strips and onion. I added the lime to some leftover Mexican crema and topped everything with bottled salsa and queso fresco as the recipe suggested. Delicious and easy.
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