Mini Steak Tacos with Spicy Pico de Gallo
Recipe courtesy of The Beef Checkoff.
Recipe Ingredients:
Spicy Pico de Gallo:
1 1/2 cup tomatoes, chopped
1/2 cup onion, chopped
1/4 cup cilantro, chopped
1 tablespoon jalapeño pepper, minced
1/4 cup hot prepared picante sauce or salsa
1 tablespoon lime juice
Marinade:
1/2 cups Italian salad dressing
1/4 cup lime juice
1 tablespoon honey
1 1/2 teaspoon ground cumin
1 teaspoon chili powder
Tacos:
1 1/2 pounds shoulder top blade (flat iron) beef steak
12 (5-inch) flour tortillas
8 ounces shredded Mexican cheese blend
Spicy Pico de Gallo (recipe follows)
Cooking Directions:
- For Spicy Pico de Gallo: Combine tomatoes, onion, cilantro and jalapeño pepper in large bowl. Stir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend.
- For Marinade: Combine ingredients in medium bowl.
- For Tacos: Cut beef steaks lengthwise in half, then crosswise into 1/4-inch strips.
- Place beef and marinade in food to 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 1/2 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.
- To Serve: Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
Makes 12 servings.
Nutritional Information Per Serving (1/12 of recipe): Calories: 279; Total Fat: 16g; Saturated Fat: 7g; Cholesterol: 52mg; Total Carbs: 17g; Fiber: 1g; Protein: 17g; Sodium: 447mg.
Recipe and photograph courtesy of The Beef Checkoff.