Steak Tacos with Lime Mayo

15 Reviews
ADD YOUR REVIEW
Photo: Marcus Nilsson; Styling: Theo Vamvounakis
Hands-on Time
31 Mins
Total Time
31 Mins
Yield
Serves 4 (serving size: 2 tacos)
By Adam Hickman
May 2013
RECIPE BY Cooking Light

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.

Ingredients

  • 20 baby sweet peppers
  • Cooking spray
  • 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)

Nutritional Information

  • Calories 324
  • Fat 12.8g
  • Satfat 3.6g
  • Monofat 4.9g
  • Polyfat 2.1g
  • Protein 26.9g
  • Carbohydrate 23.8g
  • Fiber 3.5g
  • Cholesterol 69mg
  • Iron 2mg
  • Sodium 460mg
  • Calcium 82mg

How to Make It

Step 1

Preheat broiler to high.

Step 2

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.

Step 3

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.

Step 4

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.

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

Messy but tasty

IoneTaylor
August 30, 2015
We made these with bison tips and they were super yummy! 

hdonner's Review

carolfitz
September 14, 2014
N/A

Debbie17's Review

cmiller0401
June 25, 2014
This was very good. The lime mayo added an interesting depth. Watch out for the spice in the chipotle powder!

preciousthings's Review

potatomelon
April 27, 2014
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.

Kdoggett's Review

amateurcook
January 20, 2014
Very good! I grilled the steak, but broiled the peppers. And I agree that 20 peppers is too many. Loved the lime mayo.

amateurcook's Review

Debbie17
October 22, 2013
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.

carolfitz's Review

Bluecatt
August 18, 2013
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.

Allie79's Review

LouisePearl
July 25, 2013
N/A

cmiller0401's Review

preciousthings
July 19, 2013
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.

IoneTaylor's Review

sukeedog
May 30, 2013
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.