One thing I’ve noticed since my husband and I started eating healthier is that we eat more ethnic food now then we ever have. The spices and cooking methods in many ethnic dishes really complement our new lifestyle. Plus, change is always good! A fellow blogger recommended these and I immediately put them on our menu. The marinated steak tasted delicious on our homemade tortillas. Because I wouldn’t be using the Cojita cheese called for in the recipe for anything else on my menu, I used reduced fat crumbled feta cheese instead and it worked perfectly. Two tacos for 350ish calories and they were loaded with flavor, I love that! I pretty much love anything topped with avocado pico de gallo and these were no different. These will definitely be made again in our house.
8 servings, 2 tacos each | Active Time: 30 minutes | Total Time: 30 minutes
1/2 cup white vinegar
2 tablespoons chili powder
2 tablespoons extra-virgin olive oil
2 3/4 teaspoons salt, divided
1 teaspoon garlic powder
2 pounds flank or skirt steak, trimmed and cut into 3 equal portions
1 pound tomatoes, chopped
2-4 fresh jalapeño peppers or serrano chiles, seeded and finely diced
1/2 cup chopped onion
1/2 cup chopped fresh cilantro
1 ripe but slightly firm avocado, diced
Juice of 1 lime
16 5- to 6-inch corn or whole-wheat flour tortillas, warmed
1/3 cup crumbled Cotija cheese (or crumbled reduced fat feta cheese)
Whisk vinegar, chili powder, oil, 2 teaspoons salt and garlic powder in a 9-by-13-inch baking dish. Add steak and turn to coat. Cover and marinate in the refrigerator for at least 1 hour and up to 24 hours.
Make salsa about 20 minutes (and up to 2 hours) before cooking the meat: Gently combine tomatoes, jalapeños (or chiles) to taste, onion, cilantro, avocado, lime juice and the remaining 3/4 teaspoon salt in a medium bowl.
Position rack in upper third of oven; preheat broiler.
Place the steak on a rimmed baking sheet (discard the marinade). Broil 3 to 4 minutes per side for medium. Transfer to a clean cutting board and let rest for 5 minutes. Thinly slice against the grain. Serve the steak wrapped in warm tortillas and topped with the salsa and cheese.
Per serving : 350 Calories; 14 g Fat; 4 g Sat; 6 g Mono; 76 mg Cholesterol; 28 g Carbohydrates; 29 g Protein; 6 g Fiber; 437 mg Sodium; 773 mg Potassium
Make Ahead Tip: Marinate the steak (Step 1) for up to 1 day. Prepare the salsa (Step 2) up to 2 hours ahead.