Steak Tacos with Red Cabbage Slaw
Nutrition
Calories: 530 kcalCarbohydrates: 43 gProtein: 33 gFat: 25 gSaturated Fat: 7 gCholesterol: 75 mgSodium: 350 mgFiber: 5 g
Ingredients
- 2 cups finely sliced red cabbage
- 1 cup shredded carrot
- 1 apple peeled and shredded
- 1 scallion thinly sliced
- 2 Tbsp. cider vinegar
- 2 Tbsp. plus 2 tsp. canola oil divided
- 1 lb. flank steak
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2/3 cup plain low-fat yogurt
- 1/4 tsp. chipotle chili powder or to taste
- 1 Tbsp. fresh lime juice
- 8 corn tortillas
- parsley sprigs optional garnish
Instructions
- 1. In a large bowl, toss together cabbage, carrot, apple, and scallion. In a small bowl, whisk together cider vinegar and 2 Tbsp. of the oil. Add vinegar mixture to cabbage mixture and toss to coat. Set aside.
- 2. Slice steak into very thin strips. Heat remaining 2 tsp. oil in a large nonstick skillet over medium-high heat. Add steak and cook until browned on the outside but still slightly pink inside, about 5 minutes. Season with salt and pepper.
- 3. While steak cooks, in a medium bowl stir together yogurt, chili powder, and lime juice. Taste and add more chili powder if desired. Wrap tortillas in a paper towel and warm for 30 to 60 seconds in the microwave.
- 4. Place 2 tortillas on each of 4 plates. Divide steak among tortillas and top with cabbage slaw. Garnish with a parsley sprig, if desired, and serve yogurt in a bowl on the side.
- Source: Hannaford fresh Magazine, March - April 2013