mango tango tacos
This recipe is a winning recipe in the 2013 National Beef Cookoff in the Belt Tightening Recipe category.
- 1 boneless beef top sirloin steak, cut 3/4 inch thick (aboaut 1 lb)
- 1 package (1.25 oz) low-sodium taco seasoning mix
- 3 teaspoons olive oil, divided
- 1 cup chopped onion
- 8 whole grain tortillas (8-in diameter), warmed
- 2 cups shredded lettuce
- 1 cup fat-free shredded Cheddar cheese
- 1/2 cup chunky salsa
- 1 cup chopped fresh mango
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips. Combine beef and taco seasoning mix in medium bowl; stir to coat beef.
Heat 1 teaspoon oil in large, nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry 1 to 2 minutes or until outside of beef is no longer pink. Remove from skillet. Repeat with 1 teaspoon oil and remaining beef. Set aside; keep warm.
Heat remaining 1 teaspoon oil in same skillet until hot. Add onion; cook 2 to 3 minutes or until tender. Return beef to skillet; cook 1 minute or until heated through.
Place equal amounts of steak and onion on each tortilla; top with lettuce, cheese, salsa and mango.
Nutrition information per serving: 574 calories; 16 g fat (4 g saturated fat; 4 g monounsaturated fat); 75 mg cholesterol; 1647 mg sodium; 62 g carbohydrate; 8.4 g fiber; 44 g protein; 8.2 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 2.2 mg iron; 31.3 mcg selenium; 5.1 mg zinc; 110.9 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium, zinc and choline; and a good source of iron.