Steak Tacos with Lime Mayo

By cserumga

Amount per serving
Calories: 324
Fat: 12.8g
Saturated fat: 3.6g
Monounsaturated fat: 4.9g
Polyunsaturated fat: 2.1g
Protein: 26.9g
Carbohydrate: 23.8g
Fiber: 3.5g
Cholesterol: 69mg
Iron: 2mg
Sodium: 460mg
Calcium: 82mg

Ingredients

• 20 baby sweet peppers
• Cooking spray
• 1 teaspoon ground chipotle chile pepper
• 1 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1 (1-pound) flank steak, trimmed
• 3 tablespoons canola mayonnaise (such as Hellmann's)
• 1 teaspoon grated lime rind
• 1 tablespoon lime juice
• 1 teaspoon minced garlic
• 1 teaspoon water
• 8 (6-inch) corn tortillas
• 1/2 cup refrigerated fresh salsa
• 2 ounces queso fresco, crumbled (about 1/2 cup)

Details

Servings 4
Adapted from myrecipes.com

Preparation

Step 1

1. Preheat broiler to high.

2. Arrange bell peppers in a single layer on a foil-lined jelly-roll pan; lightly coat peppers with cooking spray. Broil peppers 4 minutes on each side or until blackened. Cool slightly; discard stems. Cut peppers into strips.

3. Combine chipotle, paprika, and salt; rub spice mixture evenly over steak. Place steak on a broiler pan coated with cooking spray; broil 5 minutes on each side or until desired degree of doneness. Let steak stand 10 minutes; thinly slice steak across the grain. Combine mayonnaise and next 4 ingredients; stir well.

4. Working with 1 tortilla at a time, heat tortillas over medium-high heat, directly on the eye of a burner, for about 15 seconds on each side or until lightly charred. Place 2 tortillas on each of 4 plates. Divide steak evenly among tortillas; top each taco with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese, and 1 1/2 teaspoons mayonnaise mixture.