Cilantro-Lime Steak Tacos
Cilantro-Green Chile Corn
Wine Recommendation
Josh Merlot
Ingredients
- 1½ lb flank steak (or use skirt steak)
- 2 tsp ground cumin
- ½ tsp salt
- ½ tsp pepper
- 3 limes
- 2 avocados, chopped
- 12 corn tortillas, heated
- ¾ cup chopped fresh cilantro
- 1 cup crumbled queso fresco or cotija
Instructions
- Preheat broiler. Places steak on a rimmed baking sheet; sprinkle with cumin, salt, and pepper. Broil 4 to 6 minutes per side or to desired doneness. Let stand 5 to 10 minutes before slicing across the grain.
- Meanwhile, squeeze juice from 2 limes. Cut remaining lime into wedges. Toss avocado with lime juice.
- Divide steak among tortillas. Top with avocado, cilantro, and queso fresco. Serve with lime wedges.
Side Dish Ingredients
- 1 (12-oz) pkg frozen corn kernels, thawed
- 2 Tbsp olive oil
- 1 (7-oz) can mild diced green chiles
- ½ cup chopped fresh cilantro
Side Dish Instructions
- Cook corn in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned.
- Add green chiles; cook 2 minutes or until liquid evaporates. Stir in cilantro.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
458
|
110
|
568
|
| Fat (g) | 24 | 5 | 29 |
| Sat. Fat (g) | 7 | 1 | 8 |
| Protein (g) | 33 | 3 | 36 |
| Carb (g) | 30 | 15 | 45 |
| Fiber (g) | 8 | 1 | 9 |
| Sodium (mg) | 414 | 93 | 507 |
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