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Tacos with Jalapeno Cream

Have fresh and flavorful steak tacos for lunch using avocado, jalapeno, arugula and sour cream.

  • 30
    min
  • 4
    SERVINGS
  • 340
    Cal
  • 30 g
    Protein

Ingredients:

  • 1 boneless beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
  • 1 tablepoon chili powder
  • 8 corn tortillas (6-inch diameter)
  • 1 Fresh California Avocado, peeled and pitted
  • 2 tablespoons fresh lime juice
  • 2 tablespoons 50% less fat sour cream
  • 1 small jalapeno pepper, seeded and chopped
  • 3 cups arugula

Cooking:

  1. Rub chili powder on both sides of steak. Place steak on grid over medium, ash-covered coals. Grill covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally

  2. Grill corn tortillas 30 seconds on each side. Remove from grill; keep warm.

  3. Place avocado, lime juice, sour cream and jalapeño pepper in bowl of food processor; pulse until smooth.

  4. Carve steak into thin slices. Top tortillas with equal amounts steak and arugula; top with avocado cream. Pass remaining avocado cream.

341 CALORIES

0 % *

3g SAT FAT

0 % DV **

30g PROTEIN

0 % DV

3.1 mg IRON

0 % DV

5.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 341 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 72 mg Cholesterol; 123 mg Sodium; 27 g Total Carbohydrate; 6.4 g Dietary Fiber; 30 g Protein; 3.1 mg Iron; 9.2 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.9 mg Zinc; 34.2 mcg Selenium; 116.4 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

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