Authentic Mexican Steak Tacos (only 99 calories each!)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 296.9
- Total Fat: 10.4 g
- Cholesterol: 59.6 mg
- Sodium: 254.9 mg
- Total Carbs: 24.0 g
- Dietary Fiber: 2.9 g
- Protein: 25.0 g
View full nutritional breakdown of Authentic Mexican Steak Tacos (only 99 calories each!) calories by ingredient
Introduction
These are yummy, authentic Mexican style steak tacos that are surprisingly diet friendly and extremely easy to make. I calculated the nutrition for 3 servings of 3 tacos each, but if you want, you could make four tacos per serving (with less meat per taco) for 45 extra calories. Just enter one additional corn tortilla into your nutrition tracker.The prep time is practically nothing, although the cooking time to get the beef fall-apart tender is about 2 hours. Alternatively, you could go the slow cooker method (setting everything up in the morning on low) and have for dinner that evening. Enjoy! These are yummy, authentic Mexican style steak tacos that are surprisingly diet friendly and extremely easy to make. I calculated the nutrition for 3 servings of 3 tacos each, but if you want, you could make four tacos per serving (with less meat per taco) for 45 extra calories. Just enter one additional corn tortilla into your nutrition tracker.
The prep time is practically nothing, although the cooking time to get the beef fall-apart tender is about 2 hours. Alternatively, you could go the slow cooker method (setting everything up in the morning on low) and have for dinner that evening. 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
9 Corn Tortillas (45 calories each)
Tomato, 1 large whole (3" dia)
Lime Juice, 1 lime yields
Cilantro, raw, 4 tbsp
Red Onion, raw, 1 small or half medium
Jalapeno Peppers, 1 pepper (remove seeds & membrane)
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. (A nonstick pan would be fine, too, but whatever you use, make sure it has a tightly fitting cover.) 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.). (You might try experimenting with a drop or two of liquid smoke and/or a couple shakes of Worcestershire.) Reserve remaining lime juice for pico de gallo.
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/membrane) 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. (Don't be too shy -- the tomatoes need salt to bring out their flavor -- but don't oversalt. Taste as you go if unsure.)
Heat corn tortillas in the microwave as directed on package (about 30 seconds for 3).
Fill tortillas with meat, top with pico and perhaps your favorite hot sauce, and serve.
Makes three servings of three 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 and some Mexican hot sauce like Cholula. If you don't like tomatoes, another option is to top the tacos with a little lime juice, finely chopped onion, and cilantro. If you can spare the calories, chopped ripe haas avocado on this is divine!
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. (A nonstick pan would be fine, too, but whatever you use, make sure it has a tightly fitting cover.) 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.). (You might try experimenting with a drop or two of liquid smoke and/or a couple shakes of Worcestershire.) Reserve remaining lime juice for pico de gallo.
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/membrane) 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. (Don't be too shy -- the tomatoes need salt to bring out their flavor -- but don't oversalt. Taste as you go if unsure.)
Heat corn tortillas in the microwave as directed on package (about 30 seconds for 3).
Fill tortillas with meat, top with pico and perhaps your favorite hot sauce, and serve.
Makes three servings of three 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 and some Mexican hot sauce like Cholula. If you don't like tomatoes, another option is to top the tacos with a little lime juice, finely chopped onion, and cilantro. If you can spare the calories, chopped ripe haas avocado on this is divine!
Number of Servings: 3
Recipe submitted by SparkPeople user ITSHALFFULL.