1. In a large resealable plastic bag, combine the paprika, ancho powder, garlic powder, onion powder, brown sugar, chipotle, cumin, coriander, jalapenos, salt and pepper. Add the lime juice and oil and shake the bag to blend. Add the steak and seal the bag. Let the steak stand at room temperature for 2 hours.
1. Heat oil in heavy large skittle over medium heat. Add bell peppers and onion and saute unter tender, about 5 minutes. Once tender, transfer to bowl and keep warm.
2. Add steak to skillet and ook until no longer pink.
PICO DE GALLO
Simply combine all ingredients and mix well. Let stand for at least 1 hour, or even overnight in the fridge.
Take corn tortillas and heat per instruction until slightly browned and crunchy. Add Cooked skirt steak, sauteed pepper and onion and cover with Pico De Gallo. Add Sour Cream and cheese if desired.
Totally Awesome when combinding the three flavors! Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 taco (337g)|
|Recipe Makes: 12 tacos|
|Calories from Fat: 67 (14%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 0mg||0 %|
|Sodium 104.7mg||4 %|
|Potassium 597.9mg||16 %|
|Total Carbohydrate 92.8g||27 %|
|Dietary Fiber 14.1g||56 %|
|Sugars, other 78.7g|
|Protein 12.1g||17 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 463
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