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Tacos al Carbon (Stage 7)

Celebrate Cinco de Mayo with "Tacos al Carbon"

Serves: 4

INGREDIENTS:
  • - • 2 teaspoons of olive oil
  • - • Cooking spray
  • - • 3-4 cups thinly sliced red, yellow, green bell peppers (about 3 medium)
  • - • 1 1/2 cups thinly sliced onion (about 1 medium)
  • - • 1.4 pounds (20oz) flank steak, trimmed and thinly sliced
  • - • 1 tablespoon chili powder
  • - • 3 tablespoon fresh lime juice
  • - • 1 teaspoons olive oil
  • - • 1/2 teaspoon salt( or to taste)
  • - • 8 garlic cloves, minced
  • - • 8 (6-inch) corn tortillas
  • - • ¼ cup chopped fresh cilantro
  • - • ½ cup fat-free sour cream or non fat greek yogurt (2 Tbs per serving)

Add chili powder, oil, salt, and garlic to a bowl. Coat beef with ½ the chili powder mixture.
Heat a grill pan over medium-high heat. Add 2 teaspoons oil. Add the rest of the chili powder mixture. Add bell peppers and onion to pan, and sauté 5-10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.
Coat pan with cooking spray. Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to vegetable (peppers and onions) mixture. Add lime juice.
Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1/2 Tablespoon of cilantro and 1 Tablespoon sour cream.

Prep Time 00:10; Cook Time 00:15; Total Time 00:25; Calories 460; Carbohydrates 30g; Fat 20g; Protein 35g; Serving Size 1; Recipe Yield 4

Author      Contributor  Adapted from Cooking Light

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