Spicy Steak Tacos
Prep time: 10min
Total time: 90min
Serves 8
MARINADE
1 cup
chopped fresh cilantro
250 mL
1/2 cup
orange juice
125 mL
1/2 cup
olive oil
125 mL
1/4 cup
lime juice
60 mL
1
jalapeño, minced
2 tbsp
chopped garlic
30 mL
1 tbsp
ground cumin
15 mL
1/2 tsp
granulated sugar
2 mL
TACOS
2 lb
flank steak or skirt steak, cut in 4 pieces along the grain
1 kg
16
5-in. (12 cm) Compliments Balance Multigrain with Flax Tortillas, warmed
1/2 cup
Sensations by Compliments Roasted Tomato Salsa
125 mL
2
ripe avocados, pitted, peeled and sliced
1
sweet red pepper, seeded and sliced
1/2
red onion, peeled and thinly sliced
1
lime, cut in wedges
1/4 cup
sour cream (optional)
60 mL
Per serving (1/8 of the recipe)
calories
520
fat
25 g
saturated fat
6 g
carbs
39 g
sugar
36 g
protein
36 g
cholestrol
45 mg
fibre
8 g
sodium
630 mg
Directions
-
MARINADE
-
In a blender, blend cilantro, orange juice, oil, lime juice, jalapeño, garlic, cumin and sugar until smooth.
-
Pour marinade over steak; cover and refrigerate for 1 to 8 hours.
-
TACOS
-
Heat barbecue to medium-high. Remove steak from marinade; grill, basting with marinade 2 or 3 times, for 8 to 10 min. for medium or until instant-read thermometer reads 160°F (71°C). Discard remaining marinade. Allow steak to rest 5 to 10 min. before carving against the grain into thin slices.
-
Wrap steak in tortilla with salsa, avocado, red pepper and onion. Squeeze lime wedge over top, and add a dollop of the sour cream (if using).
Tip
Double this marinade recipe and use it as a flavourful dressing for grilled vegetables. Serve veggies with tortillas, beans, rice and your favourite condiments for an easy vegetarian fajita option.