I actually added all the ingredients with the steak beforehand as a marinade and let it sit for a while. This actually made it quite tender and flavorful. The only thing I would add would be a few green onions on top to add a little kick. My whole family loved it!
Tacos al Carbon
Although "al carbon" means to cook over charcoal, bring this dish indoors by sautéing steak, onions, and peppers to make a one-pan taco filling reminiscent of fajitas. The piquant flavors of lime and garlic in the dressing enhance almost anything, so feel free to substitute chicken, lamb, or shrimp for the beef.
More From Cooking Light
- Calories: 371
- Calories from fat: 32%
- Fat: 13.1g
- Saturated fat: 3.8g
- Monounsaturated fat: 5.7g
- Polyunsaturated fat: 1.7g
- Protein: 29g
- Carbohydrate: 36g
- Fiber: 4g
- Cholesterol: 49mg
- Iron: 2.9mg
- Sodium: 608mg
- Calcium: 164mg
- Cooking spray
- 1 1/2 cups thinly sliced red bell pepper (about 1 medium)
- 1 1/2 cups thinly sliced onion (about 1 medium)
- 1 (1-pound) flank steak, trimmed and thinly sliced
- 1 tablespoon chili powder
- 1 tablespoon fresh lime juice
- 2 1/2 teaspoons olive oil
- 3/4 teaspoon salt
- 8 garlic cloves, minced
- 8 (6-inch) corn tortillas
- 3 tablespoons chopped fresh cilantro
- 6 tablespoons fat-free sour cream
- Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.
- Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.
- Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.
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