Tiny Ta­cos Full Of Nutri­tion

Stanstead Journal - - FORUM -

(NAPSA)-Mini steak ta­cos can be a grande idea, whether you’re cel­e­brat­ing Cinco de Mayo or just en­joy­ing a hearty, healthy meal with your fam­ily and friends. The recipe is made with au­then­tic Hand Made Style Corn Tor­tillas that of­fer a “fresh from the kitchen taste” with a unique blend of corn and wheat. Packed with 14 grams of whole grain, 90 calo­ries per tor­tilla and no trans fats, they have a de­li­cious corn taste and the soft, flex­i­ble tex­ture of flour tor­tillas. They’re from La Tor­tilla Fac­tory, where the mis­sion is to in­no­vate while sat­is­fy­ing healthy eat­ing habits and re­main­ing grounded in Mex­i­can her­itage. In fact, the com­pany has contributed to the na­tional shift in eat­ing habits by con­tin­u­ously cre­at­ing more health­ful and more fla­vor­ful pre­mium prod­ucts of ex­cel­lent qual­ity, set­ting numer­ous in­dus­try stan­dards along the way, and trans­form­ing the sim­ple tor­tilla into an icon of good liv­ing. In ad­di­tion, the lean beef in the recipe is a tasty, healthy choice. That’s be­cause a 3-oz. serv­ing of lean beef has about 150 calo­ries and is a nat­u­rally rich source of 10 es­sen­tial nu­tri­ents needed for a healthy, ac­tive life­style. It also pro­vides about half the Daily Value for protein. The protein in beef is a pow­er­ful nu­tri­ent that can help you strengthen and sus­tain your body. There’s a sub­stan­tial body of ev­i­dence, re­ports The Beef Check­off, that the protein, iron and B vi­ta­mins in lean beef help main­tain a healthy weight, build mus­cles and fuel a healthy and ac­tive life­style.

Mini Steak Ta­cos with Spicy Pico De Gallo

Makes 12 serv­ings 1 1/2 pounds beef shoul­der top blade (flat iron) steaks

12 La Tor­tilla Fac­tory Hand Made Style Tor­tillas Spicy Pico de Gallo (recipe fol­lows)

8 ounces shred­ded Mex­i­can cheese



1/2 cup pre­pared Ital­ian dress­ing

1/4 cup lime juice

1 ta­ble­spoon honey

1 1/2 tea­spoons ground cumin

1 tea­spoon chili pow­der

Cut beef steaks length­wise in half, then cross­wise into 1/4-inch strips; set aside. Com­bine mari­nade in­gre­di­ents in medium bowl. Place beef and mari­nade in food-safe plas­tic bag. Close bag se­curely and mar­i­nate in re­frig­er­a­tor 30 min­utes. Re­move beef from mari­nade; dis­card mari­nade. Heat pan over medium heat un­til hot. Add 1/2 of beef; stir-fry 1 to 2 min­utes or un­til out­side sur­face of beef is no longer pink. (Do not over­cook.) Re­peat with re­main­ing beef. Evenly di­vide beef strips over tor­tillas. Top with 1 ta­ble­spoon Spicy Pico de Gallo and 1 ta­ble­spoon cheese. Spicy Pico de Gallo: Com­bine 1 1/2 cups chopped to­mato, 1/2 cup finely chopped onion, 1/4 cup chopped fresh cilantro and 1 ta­ble­spoon minced jalape–o pep­per in large bowl. Stir in 1/4 cup hot pi­cante sauce or salsa and 1 ta­ble­spoon fresh lime juice. Cover; re­frig­er­ate 1 hour to let fla­vors blend. Recipe courtesy of The Beef Check­off.

Learn More You can find more tips and rec_ipes at www.la­tor­tillafac­tory.com and www. BeefIt­sWhat­sForDin­ner.com

Photo courtesy of La Tor­tilla Fac­tory

Fresh, health­ful and so tasty: Mini Steak Ta­cos with Spicy Pico De Gallo.

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