I feel strongly about tacos. They should be in my diet at least once a week.Okay, maybe that’s a little bit much, but I do seriously love a good taco. These tacos are marinated in a spicy, citrus concoction and grilled to medium rare. The pickled onions add an extra zesty kick and crunch.
Notes
Beer Suggestion: Modelo Especial
Nutrition per Serving Cal: 483.4 • Fat: 18.4g • Carb: 44.7g • Protein: 36g • Fiber: 4.3g • Sugar: 5.2g Ingredients
Pickled Red Onions, make the day before
Nutrition per Serving Cal: 483.4 • Fat: 18.4g • Carb: 44.7g • Protein: 36g • Fiber: 4.3g • Sugar: 5.2g Ingredients
Pickled Red Onions, make the day before
- 2 Tbsp lime juice
- 2 Tbsp red wine vinegar
- 1/4 tsp salt
- 1/4 red onion, sliced thin
- 1 – 1.25lb. flank steak
- 1/4 tsp orange zest
- 1/4 tsp lime zest
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1 tsp chipotle chile powder
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 2 tsp canola oil
- 8 low fat 6-inch flour tortillas
- 1/2 avocado, sliced thin
- 1/3 cup cilantro, chopped
- 1 cup romaine, shredded
- Make the pickled red onions one day before by combining lime juice, red wine vinegar and salt in a jar. Add thinly sliced onions and stir every few hours to make sure they all get coated. They’ll be ready for the next night. These hold well in the fridge and would be great on sandwiches or other tacos.
- In a large bowl or plastic bag, combine ingredients orange zest through canola oil. Mix to combine. Add steak and let marinate for 2-24 hours.
- Heat your grill or grill pan over heat.
- Grill flank steak on 4-6 minutes per side for medium rare, or until it reaches desired doneness.
- Let rest for 10 minutes before slicing. Slice against the grain into 1/4-inch thick slices.
- Heat tortillas in the microwave and stuff tacos with steak, pickled onions, lettuce and cilantro.
