Spicy Steak Tacos

8
Easy
Dinner
1 hour

Characteristics

Nutritional Facts Per Serving

250
Calories
36 g
Protein
39 g
Carbs
8 g
fiber
Show all nutrition facts

Nutritional Facts

1 8
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 25 g
    • Saturated fat  6 g
  • Cholesterol 45 mg
  • Sodium  630 mg
  • Carbs 39 g
    • fiber  8 g
  • Protein 36 g

Ingredients

Marinade

  • 1 cup (250 mL) chopped fresh cilantro
  • 1/2 cup (125 mL) orange juice
  • 1/2 cup (125 mL) olive oil
  • 1/4 cup (60 mL) lime juice
  • 1 jalapeño, minced
  • 2 tbsp (30 mL) chopped garlic
  • 1 tbsp (15 mL) ground cumin
  • 1/2 tsp (2 mL) granulated sugar

Tacos

  • 2 lb (1 kg) flank steak or skirt steak, cut in 4 pieces along the grain
  • 16 5-in. (12 cm) Compliments Balance Multigrain with Flax Tortillas, warmed
  • 1/2 cup (125 mL) Sensations by Compliments Roasted Tomato Salsa
  • 2 ripe avocados, pitted, peeled and sliced
  • Half red onion, peeled and thinly sliced
  • 1 lime, cut in wedges
  • 1/4 cup (60 mL) sour cream (optional)

Method

Marinade
  1. In a blender, blend cilantro, orange juice, oil, lime juice, jalapeño, garlic, cumin and sugar until smooth.
  2. Pour marinade over steak; cover and refrigerate for 1 to 8 hours.

Tacos
  1. Heat barbecue to medium-high. Remove steak from marinade; grill, basting with marinade 2 or 3 times, for 8 to 10 min. for medium or until instant-read thermometer reads 160°F (71°C). Discard remaining marinade. Allow steak to rest 5 to 10 min. before carving against the grain into thin slices.
  2. Wrap steak in tortilla with salsa, avocado, red pepper and onion. Squeeze lime wedge over top, and add a dollop of the sour cream (if using).

Tip: Double this marinade recipe and use it as a flavourful dressing for grilled vegetables. Serve veggies with tortillas, beans, rice and your favourite condiments for an easy vegetarian fajita option.

Tip: To warm tortillas, grill each side for 5 to 7 seconds.


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