|Calories per serving:||490|
|Fat per serving:||19g|
|Saturated fat per serving:||6g|
|Monounsaturated fat per serving:||10g|
|Polyunsaturated fat per serving:||2g|
|Protein per serving:||30g|
|Carbohydrate per serving:||48g|
|Fiber per serving:||7g|
|Cholesterol per serving:||54mg|
|Iron per serving:||5mg|
|Sodium per serving:||535mg|
|Calcium per serving:||116mg|
Good to KnowTrim the steak to cut out excess saturated fat. The majority of the fat in this meal, which comes from the avocado, is healthy and monounsaturated.
Steak Tacos with Simple Guacamole
Most of the fat in this recipe is the good-for-you monounsaturated kind in the avocado, so don't let it deter (or disturb) you.
- Yield: Serves 6 (serving size: 2 tortillas, 1/3 cup meat, 2/3 cup onion mixture, 2 tablespoons guacamole)
- 3 teaspoons vegetable oil, divided
- 2 teaspoons dried Mexican oregano
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2 garlic cloves, minced (or pressed through a garlic press)
- 1 (1 1/2-pound) flank steak, fat trimmed
- 3 cups vertically sliced onion (about 2 medium onions)
- 2 cups red and yellow bell pepper strips (about 2 large peppers)
- 2 jalapeño peppers (or 1 serrano pepper), halved lengthwise and thinly sliced, with seeds
- 2 ripe avocados, peeled and seeded
- 1 garlic clove, minced (or pressed through a garlic press)
- 2 teaspoons fresh lime juice
- Kosher salt to taste
- 12 (6-inch) flour tortillas, warmed
To prepare steak, combine 1 teaspoon oil and next 5 ingredients (through garlic) in a bowl. Rub steak with garlic-oil mixture; place in a large zip-top plastic bag. Seal; marinate in the refrigerator 1 hour, or overnight.
Lightly spray the rack of an outdoor grill with cooking spray. Heat to medium-high.
Heat remaining 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and jalapeño; sauté 5 minutes (A). Keep warm.
Place the steak on the grill, and cook 4 minutes on each side (without turning) for medium, or to desired degree of doneness (B). Let stand 10 minutes on a cutting board before slicing crosswise into 1/3-inch-thick slices.
To prepare guacamole, combine all ingredients in a small bowl, and mix well, mashing with a pestle (C) or fork until mixture is chunky.
Heat the tortillas in a covered casserole in a 300° oven until warm and pliable. Place a small amount of meat in each tortilla; top with the onion-pepper mixture and guacamole.