Steak Tacos with Spicy Pico De Gallo
Nutrition information per serving: 210 calories; 9 g fat; 14 g carbohydrate; 20 g protein.
Yield: 12
  • Beef Filling
  • 1-1⁄2 pds beef shoulder top blade (flat iron) steaks
  • Beef Marinade
  • 1⁄2 cup prepared Italian dressing
  • 1⁄4 cup fresh lime juice
  • 1 Tbls honey
  • 1-1⁄2 tsp ground cumin
  • 1 tsp chili powder
  • Spicy Pico de Gallo
  • 1-1⁄2 cups chopped and seeded Roma tomatoes
  • 1⁄2 cup finely chopped white onion
  • 1⁄4 cup chopped fresh cilantro
  • 1 Tbls minced jalapeño pepper (optional)
  • 1⁄4 cup hot picante sauce or salsa (optional)
  • 1 Tbls fresh lime juice
  • Additional Ingredients
  • 8 oz shredded Mexican cheese blend
  • 12 La Tortilla Factory Hand Made Style Tortillas
  1. Beef Filling & Marinade
  2. Cut beef steaks lengthwise in half, then crosswise into 1⁄4-inch strips; set aside.
  3. Combine marinade ingredients in me­dium bowl. Place beef and marinade in food-safe plastic bag. Close bag securely and marinate in refrigerator at least 30 minutes.
  4. Prepare Spicy Pico de Gallo - Combine tomato, onion, cilantro and jalapeño pepper in large bowl. Stir in picante sauce or salsa and lime juice. Cover; refrigerate 1 hour to let flavors blend.
  5. Cooking
  6. Remove beef from marinade; discard marinade. Heat pan over medium heat until hot. Add 1⁄2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Repeat with remaining beef.
  7. To Serve
  8. Evenly divide beef strips over tortillas. Top with 1 tablespoon Spicy Pico de Gallo and 1 tablespoon cheese.
Recipe by Baby to Boomer Lifestyle at