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Mini Steak Tacos with Spicy Pico De Gallo

Related recipes: Main Dishes, Kid-Friendly

From: National Cattleman's Beef Association

Quick Facts

Servings: 4

Sides & Desserts

Wine Pairings

Ingredients

1-1/2 pounds beef shoulder top blade (flat iron) steaks
12 flour tortillas (5-inch diameter)
Spicy Pico de Gallo (recipe follows)
1 package (8 ounces) shredded Mexican cheese blend
Marinade:1/2 cup prepared Italian dressing
1/4 cup lime juice
1 tablespoon honey
1-1/2 teaspoons ground cumin
1 teaspoon chili powder
Spicy Pico De Gallo1 1/2 cup chopped tomato
1/2 cup finely chopped onion
1/4 cup chopped fresh cilantro
1 Tbs minced jalapeno pepper
1/4 cup prepared hot picante sauce or salsa
1 Tbs fresh lime juice

Directions

Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.
Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo (recipe below) and 1 tablespoon cheese.
Spicy Pico De GalloCombine tomatoes, onion, cilantro and jalapeno pepper in large bowl. Sir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend.

Recipe courtesy of the National Cattleman's Beef Association

This recipe is an excellent source of protein, vitamin B12 and zinc, and a good source of niacin, vitamin B6 and iron.

Nutrition Facts

Calories 800

Calories from Fat 316 (40%)

(54%)Total Fat 35g

(78%)Saturated Fat 16g

Polyunsaturated Fat 3g

Monounsaturated Fat 14g

(44%)Cholesterol 133mg

(39%)Sodium 947mg

(27%)Potassium 942mg

Total Carbohydrate 67g

(19%)Dietary Fiber 5g

Sugars 10g

Sugar Alcohols 0g

(105%)Protein 53g

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

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

Read our healthy recipe definitions.

Learn more about Aisle7, the company.

Learn more about the authors of Aisle7 products.

The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.

	Search Content Mini Steak Tacos with Spicy Pico De Gallo Related recipes: Main Dishes, Kid-Friendly From: National Cattleman's Beef Association Quick Facts Servings: 4 Sides & Desserts Delicious Side Dishes Quick & Easy Recipes Wine Pairings Zinfandel Merlot Ingredients 1-1/2 pounds beef shoulder top blade (flat iron) steaks 12 flour tortillas (5-inch diameter) Spicy Pico de Gallo (recipe follows) 1 package (8 ounces) shredded Mexican cheese blend Marinade:1/2 cup prepared Italian dressing 1/4 cup lime juice 1 tablespoon honey 1-1/2 teaspoons ground cumin 1 teaspoon chili powder Spicy Pico De Gallo1 1/2 cup chopped tomato 1/2 cup finely chopped onion 1/4 cup chopped fresh cilantro 1 Tbs minced jalapeno pepper 1/4 cup prepared hot picante sauce or salsa 1 Tbs fresh lime juice Directions Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef. Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo (recipe below) and 1 tablespoon cheese. Spicy Pico De GalloCombine tomatoes, onion, cilantro and jalapeno pepper in large bowl. Sir in picante sauce and lime juice. Cover; refrigerate 1 hour to let flavors blend. Recipe courtesy of the National Cattleman's Beef Association This recipe is an excellent source of protein, vitamin B12 and zinc, and a good source of niacin, vitamin B6 and iron. Nutrition Facts Calories 800 Calories from Fat 316 (40%) (54%)Total Fat 35g (78%)Saturated Fat 16g Polyunsaturated Fat 3g Monounsaturated Fat 14g (44%)Cholesterol 133mg (39%)Sodium 947mg (27%)Potassium 942mg Total Carbohydrate 67g (19%)Dietary Fiber 5g Sugars 10g Sugar Alcohols 0g (105%)Protein 53g * Percent Daily Values are based on a 2,000 calorie diet. Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods. Copyright 2013 Aisle7. All rights reserved. Aisle7.com Read our healthy recipe definitions. Learn more about Aisle7, the company. Learn more about the authors of Aisle7 products. The information presented here is for informational purposes only and was created by a team of US-registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2014.