Nutrition balance score
Great
Glycemic Index
30
Low
Glycemic Load
10
Low
Nutrition per serving
Calories219.7 kcal (11%)
Total Fat3.8 g (5%)
Carbs31 g (12%)
Sugars1.6 g (2%)
Protein17.1 g (34%)
Sodium351.9 mg (18%)
Fiber4.5 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1.5 poundssteak
thinly sliced
¼ cupfresh squeezed lemon juice
⅛ cupfresh orange juice
½ teaspooncumin
1 teaspoonsalt
¼ teaspoonpepper
5 clovesgarlic
crushed
1 tablespoonwhite vinegar
½ teaspoonpaprika
1 tspolive oil
1bell pepper
sliced
1onion
sliced
1jalapeño
sliced, optional
½ cupmushrooms
sliced, optional
½ cupfrozen corn
optional
½ tspsalt
¼ tsppepper
12Tortillas
if using larger than street taco sized cut in to smaller circles
Instructions
Step 1
In a large bowl combine thinly sliced steak(I used skirt steak, but you could use flank, sirloin, ribeye, or any tender cut of beef) orange juice, lemon juice, garlic, vinegar, and seasoning. Mix well, and set aside. In a large skillet over high heat add olive oil, onion, bell pepper, and jalapeño. Add salt and pepper and Sauté for five minutes. Add mushrooms and corn sauté an additional five minutes, then remove from the pan.
Step 2
In the same pan, add marinated steak and cook, until fully cooked and golden brown. Use a muffin pan and place tortillas into each muffin slot. Spray the tops with nonstick spray bake at 350° about 10 minutes until golden brown and crisp. To assemble take your crispy shell add the sautéed veggies to the bottom top with the cooked steak and your desired toppings, such as sour cream, salsa, onion, and avocado.
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