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Tacos al Carbon

Cooking Light
Tacos al Carbon

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Worthy of a Special Occasion

Although "al carbon" means to cook over charcoal, bring this dish indoors by sautéing steak, onions, and peppers to make a one-pan taco filling reminiscent of fajitas. The piquant flavors of lime and garlic in the dressing enhance almost anything, so feel free to substitute chicken, lamb, or shrimp for the beef.

Yield: 4 servings (serving size: 2 tacos)

Ingredients

  • Cooking spray
  • 1 1/2  cups  thinly sliced red bell pepper (about 1 medium)
  • 1 1/2  cups  thinly sliced onion (about 1 medium)
  • 1  (1-pound) flank steak, trimmed and thinly sliced
  • 1  tablespoon  chili powder
  • 1  tablespoon  fresh lime juice
  • 2 1/2  teaspoons  olive oil
  • 3/4  teaspoon  salt
  • 8  garlic cloves, minced
  • 8  (6-inch) corn tortillas
  • 3  tablespoons  chopped fresh cilantro
  • 6  tablespoons  fat-free sour cream

Preparation

Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.

Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.

Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.

Nutritional Information

Calories:
371 (32% from fat)
Fat:
13.1g (sat 3.8g,mono 5.7g,poly 1.7g)
Protein:
29g
Carbohydrate:
36g
Fiber:
4g
Cholesterol:
49mg
Iron:
2.9mg
Sodium:
608mg
Calcium:
164mg
Julianna Grimes Bottcher, Cooking Light, OCTOBER 2005

Member Ratings and Reviews

5 stars
Karen from An Unknown Location
I made this just like the recipe stated - didn't change anything. It was really good, had leftovers the next day for lunch and the tacos heated up really well. I will make this again.01/26/10

5 stars
Heidelind
This was good, but not very interesting. It was pretty much like any other fajita recipe (yeah, I know the recipe calls it a taco-I don't understand why). The one thing I did like was that you didn't have to marinate the meat which I usually do with fajitas, so that did save a lot of time.11/08/09