Authentic Mexican Steak Tacos
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 388.4
- Total Fat: 15.3 g
- Cholesterol: 59.6 mg
- Sodium: 365.8 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 1.2 g
- Protein: 29.0 g
View full nutritional breakdown of Authentic Mexican Steak Tacos calories by ingredient
Introduction
These are absolutely delicious, authentic Mexican style steak tacos that are surprisingly diet friendly and extremely easy to make. I calculated the nutrition for 3 servings of 4 tacos each, but to save calories (or it you have a smaller appetite), you could have three for a total of 290 calories. Just enter it as 0.75 of a serving onto your nutrition tracker.The prep time is practically nothing, although the cooking time to get the beef fall-apart tender is about 2 hours. Enjoy! These are absolutely delicious, authentic Mexican style steak tacos that are surprisingly diet friendly and extremely easy to make. I calculated the nutrition for 3 servings of 4 tacos each, but to save calories (or it you have a smaller appetite), you could have three for a total of 290 calories. Just enter it as 0.75 of a serving onto your nutrition tracker.
The prep time is practically nothing, although the cooking time to get the beef fall-apart tender is about 2 hours. Enjoy!
Number of Servings: 3
Ingredients
-
Angus Beef Eye of Round Steak, 11 oz (appr. 0.7 lb.)
Beef Broth, 1 cup
Pam - Olive Oil Spray 4 second spray, 1 serving
12 Don Pancho Corn Tortillas (45 calories each)
Juice of half lime
Tomato, 1 large whole (3" dia)
Lime Juice, 1 lime yields
Cilantro, raw, 4 tbsp
Onions, raw, 1 small
Jalapeno Peppers, 1 pepper (remove)
Spices are more or less to taste:
1 t. cumin
1/2 t. onion powder
1/2 t. garlic powder
pinch cayenne pepper
Salt (not included in calculations)
Directions
Steak:
Brown steaks on high in pre-heated cast iron pan, sprayed lightly with olive oil -- a minute or two on each side, until a nice brown crust is achieved. Add beef broth to pan, along with cumin, cayenne pepper, onion powder, garlic powder, and the juice of half of a lime (about 1 T.).
Once boiling, turn down to low and cover tightly. Let simmer undisturbed for two hours. Remove from heat. Pull steaks apart into small pieces with forks and add enough juice to keep the meat moist. Save the rest of the juice for another recipe, or to moisten any leftover meat as desired.
Pico de Gallo:
Deseed jalapeno (cut long way and scrape out seeds) then mince finely -- be careful not to burn your skin or touch your eyes! Chop rest of the ingredients finely and mix all together in bowl with salt to taste.
Heat corn tortillas in the microwave as directed on package.
Fill tortillas meat, top with pico, and serve.
Makes three servings of four tacos each.
You may also choose to add sour cream or cheese, but the calories are not counted. Personally, I like the way it tastes with just the pico. If you don't like tomatoes, another option is to top the tacos with a little lime juice, finely chopped onion, and cilantro. This is an authentic, Mexican style taco.
Number of Servings: 3
Recipe submitted by SparkPeople user ITSHALFFULL.
Brown steaks on high in pre-heated cast iron pan, sprayed lightly with olive oil -- a minute or two on each side, until a nice brown crust is achieved. Add beef broth to pan, along with cumin, cayenne pepper, onion powder, garlic powder, and the juice of half of a lime (about 1 T.).
Once boiling, turn down to low and cover tightly. Let simmer undisturbed for two hours. Remove from heat. Pull steaks apart into small pieces with forks and add enough juice to keep the meat moist. Save the rest of the juice for another recipe, or to moisten any leftover meat as desired.
Pico de Gallo:
Deseed jalapeno (cut long way and scrape out seeds) then mince finely -- be careful not to burn your skin or touch your eyes! Chop rest of the ingredients finely and mix all together in bowl with salt to taste.
Heat corn tortillas in the microwave as directed on package.
Fill tortillas meat, top with pico, and serve.
Makes three servings of four tacos each.
You may also choose to add sour cream or cheese, but the calories are not counted. Personally, I like the way it tastes with just the pico. If you don't like tomatoes, another option is to top the tacos with a little lime juice, finely chopped onion, and cilantro. This is an authentic, Mexican style taco.
Number of Servings: 3
Recipe submitted by SparkPeople user ITSHALFFULL.