Tacos with Jalapeno Cream

Name: Tacos with Jalapeno Cream
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: Top Sirloin Steak; chile powder; corn tortillas; avocado; fresh lime juice; sour cream; jalapeno pepper; arugula leaves

Have fresh and flavorful steak tacos for lunch using avocado, jalapeno, arugula and sour cream.

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

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Ingredients

1 boneless beef Top Sirloin Steak, cut 1 inch thick (about 1 pound)
1 tablepoon chili powder
8 corn tortillas (6-inch diameter)
1 Fresh California Avocado, peeled and pitted
2 tablespoons fresh lime juice
2 tablespoons 50% less fat sour cream
1 small jalapeno pepper, seeded and chopped
3 cups arugula

Preparation

Step 1

Rub chili powder on both sides of steak. Place steak on grid over medium, ash-covered coals. Grill covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally
Step 2

Grill corn tortillas 30 seconds on each side. Remove from grill; keep warm.
Step 3

Place avocado, lime juice, sour cream and jalapeño pepper in bowl of food processor; pulse until smooth.
Step 4

Carve steak into thin slices. Top tortillas with equal amounts steak and arugula; top with avocado cream. Pass remaining avocado cream.

Nutrition Information

341 Calories

0 %*

3g SAT FAT

0 %DV**

30g PROTEIN

0 %DV

3.1 mg IRON

0 %DV

5.9 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 341 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 6 g Monounsaturated Fat;) 72 mg Cholesterol; 123 mg Sodium; 27 g Total Carbohydrate; 6.4 g Dietary Fiber; 30 g Protein; 3.1 mg Iron; 9.2 mg NE Niacin; 0.8 mg Vitamin B₆; 1.5 mcg Vitamin B₁₂; 5.9 mg Zinc; 34.2 mcg Selenium; 116.4 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.