Mexican Steak Soft Tacos
Use leftover steak slices or grill your favorite cut for this version of the taco featuring a garlicky, lime sour cream.
-
20
min -
4
SERVINGS -
330
Cal -
32 g
Protein
Ingredients:
- 12 ounces leftover beef Flank Steak
- 1/2 cup dairy sour cream
- 2 teaspoons fresh lime juice
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 cup drained canned black beans
- 1/2 cup chopped seeded tomatoes
- 3 cups thinly sliced romaine lettuce
- 4 medium whole wheat or flour tortillas (8 to 10-inch diameter)
Cooking:
-
Combine sour cream, lime juice, garlic, salt and pepper in small bowl.
-
Spread each tortilla evenly with sour cream mixture leaving 1/2-inch border around edge. Top with black beans; place beef Flank Steak slices on 1 side of each tortilla. Top with tomatoes and lettuce. Fold tortillas in half to serve.
Recipe adapted from and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
Nutrition:
326 CALORIES
0 % *
5g SAT FAT
0 % DV **
32g PROTEIN
0 % DV
3.3 mg IRON
0 % DV
5.5 mg ZINC
0 % DV
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 326 Calories; 108 Calories from fat; 12g Total Fat (5 g Saturated Fat; 2 g Monounsaturated Fat;) 64 mg Cholesterol; 505 mg Sodium; 3 g Total Carbohydrate; 4.7 g Dietary Fiber; 32 g Protein; 3.3 mg Iron; 8.5 mg NE Niacin; 0.7 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.5 mg Zinc; 30.7 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Iron.
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