Fajita Steak Tacos
Nutrition Facts
4 Serving Per Container
Serving size 2
| Amount Per Serving | ||
|---|---|---|
|
Calories |
260 |
|
| % Daily Value* | ||
| Total Fat 16g | 20% | |
| Saturated Fat 3.5g | 17% | |
| Cholesterol 55mg | 18% | |
| Sodium 420mg | 18% | |
| Total Carbohydrate 12g | 4% | |
| Dietary Fiber 3g | 9% | |
| Sugars 0 | ||
| Includes Added Sugars 0 | 0% | |
| Protein 20g | ||
| Vitamin D 0mcg | 0% | |
|---|---|---|
| Calcium 31mg | 2% | |
| Iron 3mg | 15% | |
| Potassium 500mg | 10% | |
Ingredients
- 1 Packet Riega Chili Spice Mix
- 3/4 Pound Steak, Tri Tips, Sliced
- 2 Each Bell Peppers, Diced
- 1 Each Red Onion, Diced
- 8 Each Flour Tortillas, 10inch
- 3 tbsp Olive Oil
- 1 Each Lime, Juiced
- 1 tbsp Worcestershire Sauce
- 3 Cloves Garlic , Minced
- 2 tbsp Cilantro, Minced
- *Optional* Avocado, Sliced
- *Optional* Lime, Juiced
- *Optional* Cilantro, Rough Chopped
- *Optional* Sassy Cole Slaw
Method of Preparation
Step 1
In a bowl combine 1/2 packet of spice mix, olive oil, lime juice, worcestershire sauce, garlic, and cilantro for the steak's marinade.
Marinate sliced steak for at least 30 minutes.
Step 2
Preheat the oven to 425 degrees F.
Cut foil into 8, 18x12 inch pieces. Divide into a pile of 4, 2 sheets per pile.
Step 3
In a bowl mix together the peppers, onion, and remaining spice mix.
Step 4
Divide marinated steak evenly on the foil sheets. Evenly arrange seasoned veggies around the steak.
Fold and seal aluminum pouches and place on a baking sheet.
Cook for 10-15 minutes.
Step 5
Assemble tacos as following:
Sassy Coleslaw
Cilantro
Avocado
Steak Fajita Mix
Fresh Lime Juice
