Close
Prep Time:30 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 40 minsServings:4Yield:8 tacosJump to Nutrition Facts
Prep Time:30 minsAdditional Time:2 hrs 10 minsTotal Time:2 hrs 40 minsServings:4Yield:8 tacos
Prep Time:30 mins
Prep Time:
30 mins
Additional Time:2 hrs 10 mins
Additional Time:
2 hrs 10 mins
Total Time:2 hrs 40 mins
Total Time:
2 hrs 40 mins
Servings:4
Servings:
4
Yield:8 tacos
Yield:
8 tacos
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients¼cupolive oil4tablespoonslime juice, divided2tablespoonsadobo sauce (from canned chipotle chiles)1teaspoonpacked brown sugar2clovesgarlic, minced½teaspoonsalt, divided½cupnonfat plain Greek yogurt1poundflank steak1ripe avocado, diced1largetomato, diced¼cupchopped fresh cilantro¼cupdiced red onion2tablespoonsminced jalapeño pepper8(6 inch)corn tortillas, warmed2cupsshredded romaine lettuce
Cook Mode(Keep screen awake)
Ingredients
¼cupolive oil
4tablespoonslime juice, divided
2tablespoonsadobo sauce (from canned chipotle chiles)
1teaspoonpacked brown sugar
2clovesgarlic, minced
½teaspoonsalt, divided
½cupnonfat plain Greek yogurt
1poundflank steak
1ripe avocado, diced
1largetomato, diced
¼cupchopped fresh cilantro
¼cupdiced red onion
2tablespoonsminced jalapeño pepper
8(6 inch)corn tortillas, warmed
2cupsshredded romaine lettuce
DirectionsCombine oil, 2 Tbsp. lime juice, adobo sauce, brown sugar, garlic, and 1/4 tsp. salt in a small bowl. Transfer 2 Tbsp. of the mixture to a separate small bowl. Stir in yogurt; cover and refrigerate.Place steak in a glass dish and pour the remaining adobo mixture over the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or up to 12 hours, flipping halfway through.Combine avocado, tomato, cilantro, onion, jalapeño, and the remaining 2 Tbsp. lime juice and 1/4 tsp. salt in a medium bowl; toss to combine.Preheat grill to medium-high. Lightly oil the grill grates (see Tip). Remove the steak from the marinade (discard the marinade). Grill the steak until an instant-read thermometer inserted in the thickest part registers 125 degrees F for medium-rare, about 4 minutes per side. Let rest for 5 to 10 minutes. Thinly slice the steak against the grain.To assemble: Divide the steak among the tortillas. Top each with a generous 1 Tbsp. yogurt sauce, about 1/3 cup avocado salsa, and 1/4 cup lettuce.TipsTo make ahead: Prepare marinade and sauce (Step 1) and refrigerate for up to 1 day. Marinate steak (Step 2) for up to 12 hours.Tip: To oil grill rack: Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.Originally appeared: Diabetic Living Magazine, Summer 2020
Directions
Combine oil, 2 Tbsp. lime juice, adobo sauce, brown sugar, garlic, and 1/4 tsp. salt in a small bowl. Transfer 2 Tbsp. of the mixture to a separate small bowl. Stir in yogurt; cover and refrigerate.Place steak in a glass dish and pour the remaining adobo mixture over the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or up to 12 hours, flipping halfway through.Combine avocado, tomato, cilantro, onion, jalapeño, and the remaining 2 Tbsp. lime juice and 1/4 tsp. salt in a medium bowl; toss to combine.Preheat grill to medium-high. Lightly oil the grill grates (see Tip). Remove the steak from the marinade (discard the marinade). Grill the steak until an instant-read thermometer inserted in the thickest part registers 125 degrees F for medium-rare, about 4 minutes per side. Let rest for 5 to 10 minutes. Thinly slice the steak against the grain.To assemble: Divide the steak among the tortillas. Top each with a generous 1 Tbsp. yogurt sauce, about 1/3 cup avocado salsa, and 1/4 cup lettuce.TipsTo make ahead: Prepare marinade and sauce (Step 1) and refrigerate for up to 1 day. Marinate steak (Step 2) for up to 12 hours.Tip: To oil grill rack: Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.
Combine oil, 2 Tbsp. lime juice, adobo sauce, brown sugar, garlic, and 1/4 tsp. salt in a small bowl. Transfer 2 Tbsp. of the mixture to a separate small bowl. Stir in yogurt; cover and refrigerate.
Place steak in a glass dish and pour the remaining adobo mixture over the steak, turning to coat evenly. Cover and refrigerate for at least 2 hours or up to 12 hours, flipping halfway through.
Combine avocado, tomato, cilantro, onion, jalapeño, and the remaining 2 Tbsp. lime juice and 1/4 tsp. salt in a medium bowl; toss to combine.
Preheat grill to medium-high. Lightly oil the grill grates (see Tip). Remove the steak from the marinade (discard the marinade). Grill the steak until an instant-read thermometer inserted in the thickest part registers 125 degrees F for medium-rare, about 4 minutes per side. Let rest for 5 to 10 minutes. Thinly slice the steak against the grain.
To assemble: Divide the steak among the tortillas. Top each with a generous 1 Tbsp. yogurt sauce, about 1/3 cup avocado salsa, and 1/4 cup lettuce.
Tips
To make ahead: Prepare marinade and sauce (Step 1) and refrigerate for up to 1 day. Marinate steak (Step 2) for up to 12 hours.
Tip: To oil grill rack: Rub an oil-soaked paper towel over the grates (use tongs to hold the paper towel). Do not use cooking spray on a hot grill.
Originally appeared: Diabetic Living Magazine, Summer 2020
Rate ItPrint
Nutrition Facts(per serving)491Calories29gFat29gCarbs31gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
