Flirt with flavour and fun with a weeknight family fiesta! Tasty strips of steak elevate the taco experience. Parents will delight in the ease of preparation, the healthy nutrition profile, while kids will have fun assembling their meal.
|1 lb||Ontario flank steak||500 g|
|1 tbsp||olive oil||15 mL|
|1/2 tsp||each salt, pepper, cumin||2 mL|
|1/4 cup||minced cilantro||50 mL|
|1 cup||each shredded red and green cabbage||250 mL|
|1 cup||grated carrot||250 mL|
|1/2 cup||thinly sliced green onion||125 mL|
|1/4 cup||low fat sour cream||50 mL|
|1 tsp||hot sauce, or to taste||5 mL|
|8||6-inch flour or corn tortillas||8|
In dish, drizzle steak with olive oil and sprinkle with salt, pepper, cumin and cilantro, turning to coat evenly. Let sit at room temperature for 15 minutes (can be made ahead, covered and refrigerated up to one day).
In bowl, combine red and green cabbage, carrot, green onion, sour cream and hot sauce until well mixed.
Grill or broil beef over high heat until well browned, about 3 to 5 minutes per side for medium rare. Transfer to cutting board and rest for 10 minutes before slicing across the grain. (If you donâ€™t let it rest, the juices will all run out and the steak will be dry!)
Grill or warm tortillas. Divide sliced beef over tortillas and top with cabbage mixture. Serve with extra hot sauce and lime wedges.
Makes 4 servings.
PER SERVING: about 430 cal, 31 g pro, 15 g total fat (4 g sat fat), 41 g carb, 4 g fibre, 40 mg chol, 790 mg sodium. %RDI: iron 25%, calcium 15%, vit A 100%, vit C 40%.