My Cooking Light meal plan sent me Steak Tacos with Lime Mayo at 324 calories for 2 tacos. The recipe looked good and simple, my two favorite things.
Turned out they were delicious...and I ate the leftovers. Crazy.
The lime mayo was interesting. If I made this again, I'd swap the mayo for light sour cream and mix that with the lime. I had to add extra lime to counteract the "mayo" flavor.
I also don't do bell peppers, so instead I made a quick pica de gallo (and somehow completely forgot the jalapeno).
Steak Tacos with Lime May
Photo from Cooking Light, May 2011 |
Recipe from Cooking Light, May 2011
Calories 324 for 2 tacos
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)
Preheat broiler to high.
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.
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.
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.
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