Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

In Mexico, the taco is the cultural equivalent of our sandwich--the daily bread with a little something delicious inside. We've used flank steak here since it's readily avaliable, but the author also likes to use cecina, tosajo, or butterflied skirt steak from a Mexican market, or thinly cut round tip (minute, or breakfast, steak) from an American market.

Recipe by Cooking Light December 2001

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Yield:
6 servings (serving size: 2 tacos)
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Ingredients

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Directions

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  • Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add onion and chiles; saute 6 minutes. Sprinkle onion mixture with 1/4 teaspoon salt; stir in lime juice. Remove onion mixture from pan. Add 3/4 teaspoon oil to pan. Sprinkle steak with 1/2 teaspoon salt. Place half of steak in a single layer in pan; cook 2 minutes on each side. Repeat procedure with 3/4 teaspoon oil and remaining steak.

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  • Divide steak and onion mixture evenly down center of each tortilla. Top each taco with 1 tablespoon salsa; roll up.

Nutrition Facts

284 calories; calories from fat 30%; fat 9.4g; saturated fat 2.9g; mono fat 3.1g; poly fat 2g; protein 19.4g; carbohydrates 31.4g; fiber 4.3g; cholesterol 38mg; iron 2.5mg; sodium 608mg; calcium 113mg.
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