Tacos with Jalapeno Cream
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Step 1Rub chili powder on both sides of steak. Place steak on grid over medium, ash-covered coals. Grill covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally
Step 2Grill corn tortillas 30 seconds on each side. Remove from grill; keep warm.
Step 3Place avocado, lime juice, sour cream and jalapeño pepper in bowl of food processor; pulse until smooth.
Step 4Carve steak into thin slices. Top tortillas with equal amounts steak and arugula; top with avocado cream. Pass remaining avocado cream.
Nutrition information per serving: 341 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 72 mg Cholesterol; 123 mg Sodium; 27 g Total Carbohydrate; 6.4 g Dietary Fiber; 30 g Protein; 3.1 mg Iron; 9.2 mg NE Niacin; 0.8 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.9 mg Zinc; 34.2 mcg Selenium; 116.4 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.