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.

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Ingredients

  • 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

Instructions

1

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.

2

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.

3

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.

4

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.

5

Relevant tips and techniques

How to get the best sear on your meat before braising.

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