Steak And Charred Vegetable Tacos Recipe

Name: Steak And Charred Vegetable Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil, divided; 1 tablespoon fresh lime juice; 1 teaspoon brown sugar; 1 1/2 teaspoons chipotle chile powder; 2 large garlic cloves, minced and divided; 1 (1-pound) skirt steak, trimmed and chopped; 1/2 medium onion, cut into 1/2-inch-thick slices; 1/2 pound plum tomatoes, halved lengthwise; 1 red bell pepper, halved and seeded; 5/8 teaspoon salt, divided; 1/4 teaspoon dried oregano; 1/4 teaspoon freshly ground black pepper; Cooking spray; 8 (6-inch) corn tortillas; 1/4 cup reduced-fat sour cream

Servings: persons

2 tablespoons canola oil, divided
1 tablespoon fresh lime juice
1 teaspoon brown sugar
1 1/2 teaspoons chipotle chile powder
2 large garlic cloves, minced and divided
1 (1-pound) skirt steak, trimmed and chopped
1/2 medium onion, cut into 1/2-inch-thick slices
1/2 pound plum tomatoes, halved lengthwise
1 red bell pepper, halved and seeded
5/8 teaspoon salt, divided
1/4 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
Cooking spray
8 (6-inch) corn tortillas
1/4 cup reduced-fat sour cream

1
Combine 1 tablespoon canola oil, lime juice, brown sugar, chile powder, and 1 minced garlic clove in a large zip-top plastic bag. Add steak; seal and toss to coat. Marinate at room temperature 30 minutes.
2
Heat a large grill pan over medium-high heat. Brush the remaining 1 tablespoon canola oil over onion slices, tomatoes, and bell pepper. Arrange the vegetables in pan; cook for 4 minutes on each side or until charred and softened.
3
Combine tomato, 1/4 teaspoon salt, and remaining garlic clove in a food processor or mini chopper; pulse until almost pureed. Place tomato mixture in a medium bowl. Coarsely chop onion and bell pepper; add to bowl. Stir in oregano and black pepper.
4
Heat a large cast-iron skillet over high heat. Coat pan with cooking spray. Add steak mixture to pan; cook for 6 minutes or until done, stirring frequently. Stir in remaining 3/8 teaspoon salt.
5
Heat tortillas according to the package directions. Arrange about 1 1/2 ounces steak on each tortilla; top each tortilla with about 2 tablespoons salsa and 1 1/2 teaspoons sour cream.

438

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons canola oil, divided, 1 tablespoon fresh lime juice, 1 teaspoon brown sugar, 1 1/2 teaspoons chipotle chile powder, and more.

Yes, Steak And Charred Vegetable Tacos falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Steak And Charred Vegetable Tacos

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