Lime juice and adobo sauce lend a tangy and smoky flavor to these grilled steak tacos.

Sara Haas, R.D.N., L.D.N.
Source: Diabetic Living Magazine, Summer 2020

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Recipe Summary

active:
30 mins
total:
2 hrs 40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

491 calories; protein 31g 62% DV; carbohydrates 29g 9% DV; dietary fiber 7g 28% DV; sugars 7g; fat 29g 45% DV; saturated fat 5g 25% DV; cholesterol 72mg 24% DV; potassium 884mg 25% DV; sodium 423mg 17% DV.