Category: Meat Dishes

Serves: 4

Ingredients

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

Directions

1. Combine 1 Tbsp 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 large grill pan over medium-high heat. Brush the remaining 1 Tbsp 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 tsp 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 tsp salt.
5. Heat tortillas according to the package directions. Arrange about 1 1/2 oz steak on each tortilla; top each tortilla with about 2 Tbsp salse and 1 1/2 tsp sour cream.

Nutrition Facts

Calories 336, Total Fat 17.3g, Protein 21.4g, Carbohydrates 26g, Fiber 3.6g, Cholesterol 54mg, Iron 2.3mg, Sodium 477mg, Calcium 58mg