mini steak tacos
- 1 1/2 pound beef shoulder top blade (flat iron) steaks
- 12 La Tortilla Facotry Hand Made Style Corn Tortillas (6-inch diameter)
- Spicy Pico de Gallo (recipe follows)
- 8 ounces package shredded Mexican-style cheese blend
- 1/2 cup prepared Italian dressing
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- 1 1/2 teaspoon ground cumin
- 1 1/2 teaspoon chili powder
Cut beef steaks lengthwise in half, then crosswise into 1/4 inch strips; set aside. Combine marinade ingredients in medium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator 30 minutes. Remove beef from marinade; discard marinade. Heat pan over medium heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.
Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
Spicy Pico de Gallo: Combine 1-1/2 cups chopped tomato, 1/2 cup finely chopped onion, 1/4 cup chopped fresh cilantro and 1 tablespoon minced jalapeño pepper in large bowl. Stir in 1/4 cup hot picante sauce or salsa and 1 tablespoon fresh lime juice. Cover; refrigerate 1 hour to let flavors blend.
Nutrition information per serving: 280 calories; 13 g fat (6 g saturated fat; 4 g monounsaturated fat); 53 mg cholesterol; 455 mg sodium; 18 g carbohydrate; 1.5 g fiber; 20 g protein; 4.2 mg niacin; 0.2 mg vitamin B6; 2.7 mcg vitamin B12; 2.3 mg iron; 19.1 mcg selenium; 4.5 mg zinc; 50.8 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B12, selenium and zinc; and a good source of vitamin B6 and iron.