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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.

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light March 2014

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Credit: Stephen Devries; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 2 tacos)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Chef's Notes

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.

Nutrition Facts

281 calories; fat 9.8g; saturated fat 2.3g; mono fat 4.2g; poly fat 1.2g; protein 21.6g; carbohydrates 29g; fiber 5.9g; cholesterol 53mg; iron 2.2mg; sodium 391mg; calcium 58mg.
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