Flank Steak Tacos with Slaw

By cserumga

Amount per serving
Calories: 281
Fat: 9.8g
Saturated fat: 2.3g
Monounsaturated fat: 4.2g
Polyunsaturated fat: 1.2g
Protein: 21.6g
Carbohydrate: 29g
Fiber: 5.9g
Cholesterol: 53mg
Iron: 2.2mg
Sodium: 391mg
Calcium: 58mg

Ingredients

• Cooking spray
• 2 teaspoons chili powder
• 1 teaspoon brown sugar
• 1/2 teaspoon ground cumin
• 1/2 teaspoon unsweetened cocoa
• 1/2 teaspoon salt, divided
• 1 (12-ounce) flank steak, trimmed
• 1 red bell pepper
• 1 yellow bell pepper
• 1 tablespoon cider vinegar
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon honey mustard
• 1 cup julienne-cut jicama
• 1 cup thinly sliced radicchio
• 1/4 cup cilantro leaves
• 8 corn tortillas
• 1 small lime, cut into 8 wedges

Preparation

Step 1

1. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Combine chili powder, sugar, cumin, cocoa, and 3/8 teaspoon salt; rub spice mixture evenly over steak. Add steak to pan; cook 5 minutes on each side or until desired degree of doneness. Let stand 10 minutes; cut across the grain into thin slices. Cut bell peppers into quarters; discard seeds and membranes. Add bell peppers to pan; cook for 4 minutes on each side. Cut into thin slices.

2. Combine remaining 1/8 teaspoon salt, vinegar, oil, and mustard in a medium bowl, stirring with a whisk. Add jicama, radicchio, and cilantro to bowl; toss to coat.

3. Heat tortillas in grill pan coated with cooking spray 30 seconds or until lightly charred. Divide beef, bell peppers, and jicama mixture evenly among tortillas; serve with lime wedges.