Lunch: Steak Taco Salad

This healthy salad takes the basics of a taco and transforms it into a low-calorie, family-friendly dish. Want more flavor ideas? Try replacing the flank steak with Grilled Thyme Chicken Breasts or Grilled Pork Tenderloin.

Ingredients

4 corn tortillas
2 c. cabbage
8 green onions
1 Grilled Flank Steak
1 small jicama
1 tomato
1/3 c. Cilantro Lime Dressing

Instructions

Place green onions alongside Grilled Flank Steak on grill; cook 8 to 10 minutes or until mostly charred, turning occasionally. Cool, trim ends, and cut into 1-inch pieces.
Place diced onions in a large bowl with cut up jicama, chopped tomato, and Cilantro Lime Dressing. Toss evenly to coat.
Place 1 corn tortilla between 2 paper towels and microwave on High for 1 minute to 1 minute 15 seconds, or until golden and crisp. Repeat with remaining 3 tortillas.
Place 1 tortilla on each serving plate and top with 1/2 cup shredded cabbage. Divide jicama mixture, then steak (thinly sliced against the grain) among tortilla with cabbage. Chicken Taco Salad: Prepare as directed but substitute Grilled Thyme Chicken Breasts for steak. Each Serving: about 310 calories, 30g protein, 29g carbohydrates, 9g total fat (1g saturated), 9g fiber, 66mg cholesterol, 315mg sodiumPork Taco Salad: Prepare as directed but substitute Grilled Pork Tenderloin for steak. Each Serving: about 325 calories, 28g protein, 28g carbohydrates, 12g total fat (2g saturated), 9g fiber, 67mg cholesterol, 304mg sodium.

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