Mini steak tacos can be a grande idea, whether you’re celebrating Cinco de Mayo or just enjoying a hearty, healthy meal with your family and friends.
The recipe is made with authentic Hand Made Style Corn Tortillas that offer a “fresh from the kitchen taste” with a unique blend of corn and wheat. Packed
with 14 grams of whole grain, 90 calories per tortilla and no trans fats, they have a delicious corn taste and the soft, flexible texture of flour
tortillas. They’re from La Tortilla Factory, where the mission is to innovate while satisfying healthy eating habits and remaining grounded in Mexican
In fact, the company has contributed to the national shift in eating habits by continuously creating more healthful and more flavorful premium products of
excellent quality, setting numerous industry standards along the way, and transforming the simple tortilla into an icon of good living.
In addition, the lean beef in the recipe is a tasty, healthy choice. That’s because a 3-oz. serving of lean beef has about 150 calories and is a naturally
rich source of 10 essential nutrients needed for a healthy, active lifestyle. It also provides about half the Daily Value for protein. The protein in beef
is a powerful nutrient that can help you strengthen and sustain your body.
There’s a substantial body of evidence, reports The Beef Checkoff, that the protein, iron and B vitamins in lean beef help maintain a healthy weight, build
muscles and fuel a healthy and active lifestyle.
Mini Steak Tacos with Spicy Pico DeGallo
Makes 12 servings
1½ pounds beef shoulder top blade (flat iron) steaks
12 La Tortilla Factory Hand Made Style Tortillas
Spicy Pico de Gallo (recipe follows)
8 ounces shredded Mexican cheese blend
½ cup prepared Italian dressing
¼ cup lime juice
1 tablespoon honey
1½ teaspoons ground cumin
1 teaspoon chili powder
Cut beef steaks lengthwise in half, then crosswise into ¼-inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in
food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat pan over medium heat
until hot. Add ½ of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Evenly
divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese. Spicy Pico de Gallo: Combine 11/2 cups chopped
tomato, ½ cup finely chopped onion, ¼ cup chopped fresh cilantro and 1 tablespoon minced jalapeño pepper in large bowl. Stir in ¼ cup hot picante sauce or
salsa and 1 tablespoon fresh lime juice. Cover; refrigerate 1 hour to let flavors blend.
Nutrition information per serving: 210 calories; 9 g fat; 14 g carbohydrate; 20 g protein.
Recipe courtesy of The Beef Checkoff.