Steak tacos with grilled zucchini salsa and lime crema

Soy Free

2 Servings, 680 Calories/Serving

30 Minutes

These classic steak tacos are made healthy without sacrificing flavor with a salsa of grilled zucchini and scallions topped with a pickled cabbage slaw and homemade lime crema.


  • 2 zucchini
  • 3 scallions
  • 4 radishes
  • small bunch cilantro
  • 10 ounces sliced marinated steak sirloin
  • 2 limes
  • 2 tablespoons low-fat sour cream
  • 6 Sonoma tortillas
  • 1 cup pickled jalapeno cabbage slaw



Grill zucchini, scallions

Heat grill or sauté pan on medium high. Trim ends off zucchini and slice lengthwise into ¼-inch planks. Season with a drizzle of oil and sprinkle of salt. Grill zucchini until slightly charred on each side, 1 to 3 minutes per side. Set aside to cool. Grill scallions until soft and slightly charred, 1 to 3 minutes each side. Set aside to cool.


Grill steak

Heat 1 tablespoon oil on high in pan until shimmering. Press steak slices into pan in an even layer and grill, flipping once, until cooked through and no longer pink, 3 to 4 minutes. Do this in batches, if necessary. Take off heat to cool. Dice into small pieces. Move on to prep while steak cooks.


Prep toppings, make salsa and crema

Rinse radishes, trim off ends and slice into thin rounds.
Roughly chop cilantro.
Dice grilled zucchini and scallions into ¼-inch cubes.
Slice limes into wedges.
Toss zucchini and scallions together with the juice of ½ a lime, ½ of the cilantro and salt to taste. Mix well to combine. Make lime crema by combining sour cream with juice from ½ of lime.


Heat tortillas, plate

Turn heat on pan to low and wipe off grease with paper towels. Heat tortillas one by one until soft, about 1 minute each. Stuff tortillas with sliced steak, zucchini salsa, pickled cabbage and radish slices. Garnish with lime crema, remaining cilantro and serve alongside remaining lime wedges.

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