- 20 baby sweet peppers
- Cooking spray
- 1 tsp ground chipotle chile pepper
- 1 tsp paprika
- 1/2 tsp kosher salt
- 1 (1-pound) flank steak, trimmed
- 3 tblsp canola mayonnaise
- 1 tsp grated lime rind
- 1 tblsp lime juice
- 1 tsp minced garlic
- 1 tsp water
- 8 (6-inch) corn tortillas
- 1/2 cup refrigerated fresh salsa
- 2 oz queso fresco, crumbled
I just wanted to point out my level of commitment to all of you (my readers)…It’s 6:00 in the morning and I’m writing about tacos. And I’m going to be honest, I sort of want them for breakfast. I’m sort of an addict when it comes to Mexican food. I literally could eat it every day if you let me. With Cinco de Mayo coming up this weekend, you know that I’ll be indulging.
These tacos are brought to you by Cooking Light, which means you know they are low in calories and fat. I prepared them on my grill but you can certainly also prepare them in your broiler.
Preheat your broiler to high. Arrange the bell peppers on a baking sheet lined with foil and gently spray the tops with cooking oil. Broil for about 4 minutes on each side until the outsides are blackened. Remove the stems and cut them into strips. I’m a huge fan of these peppers. They come in small or large bags and I will literally wash and eat them like carrot sticks.
In a small bowl, combine the mayonnaise, lime rind and juice, garlic and water. Set to the side.
Combine the chipotle, paprika and salt and rub the steak with the mixture. Place the steak on the broiler pan coated in cooking spray and cook for 5 minutes on each side or until it reaches a degree of desired doneness. Allow the steak to stand for 10 minutes before slicing.
Working with 1 tortilla at a time, place them directly on the burner of your stove and flip from side to side until warmed and slightly toasted. Place 2 tortillas on 4 plates to craft your tacos. Divide the steak evenly amongst the tortillas and top with 1/4 cup sweet peppers, 1 tablespoon salsa, 1 tablespoon cheese and 1/2 teaspoons of the mayo mixture. Only 324 calories per plate!