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Mexican

Steak Tacos with Red Cabbage Slaw
Ingredients
2 cups finely sliced red cabbage
1 cup shredded carrot
1 apple, peeled and shredded
1 scallion, thinly sliced
2 Tbsp. cider vinegar
2 Tbsp. plus 2 tsp. canola oil, divided
1 lb. flank steak
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2/3 cup plain low-fat yogurt
1/4 tsp. chipotle chili powder, or to taste
1 Tbsp. fresh lime juice
8 corn tortillas
parsley sprigs (optional garnish)
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Steak Tacos with Red Cabbage Slaw

Steak Tacos with Red Cabbage Slaw

Steak Tacos with Red Cabbage Slaw
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:20 minutes
  • Cook Time:5 minutes
directions
1. In a large bowl, toss together cabbage, carrot, apple, and scallion. In a small bowl, whisk together cider vinegar and 2 Tbsp. of the oil. Add vinegar mixture to cabbage mixture and toss to coat. Set aside.
2. Slice steak into very thin strips. Heat remaining 2 tsp. oil in a large nonstickskillet over medium-high heat. Add steak and cook until browned on the outside butstill slightly pink inside, about 5 minutes. Season with salt and pepper.
3. While steak cooks, in a medium bowl stir together yogurt, chili powder, and limejuice. Taste and add more chili powder if desired. Wrap tortillas in a paper towel and warm for 30 to 60 seconds in the microwave.
4. Place 2 tortillas on each of 4 plates. Divide steak among tortillas and top with cabbage slaw. Garnish with a parsley sprig, if desired, and serve yogurt in a bowl on the side.
Source: Hannaford fresh Magazine, March - April 2013
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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