Low Fat Chipotle Steak Taco
Dive into bold flavors with this Low Fat Chipotle Steak Taco recipe, a healthier twist on a classic favorite! Featuring lean flank steak infused with a smoky, zesty marinade of chipotle peppers in adobo sauce, lime juice, and aromatic spices, this dish packs a punch without the extra calories. Grilled to perfection and paired with wholesome whole wheat tortillas, fresh cilantro, diced tomatoes, creamy avocado, and red onion, every bite is a celebration of vibrant textures and tastes. Topped with nonfat Greek yogurt as a tangy alternative to sour cream, these tacos are the perfect guilt-free indulgence for taco night. Quick to prep and ready in under 40 minutes, this recipe is ideal for a satisfying yet nutritious weeknight dinner. Serve them hot off the grill and garnish with lime wedges for an extra citrusy kick!
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Recipe Information
Ingredients
- 1 pound lean flank steak
- 2 tablespoons chipotle peppers in adobo sauce
- 2 tablespoons lime juice
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 small whole wheat tortillas
- 0.25 cup chopped fresh cilantro
- 1 cup diced tomatoes
- 1 whole sliced avocado
- 0.5 cup sliced red onion
- 0.5 cup nonfat Greek yogurt
Instructions
In a small bowl, combine the chipotle peppers in adobo sauce, lime juice, garlic powder, cumin, onion powder, salt, and black pepper to create a marinade.
Place the flank steak in a resealable plastic bag and pour the marinade over the steak, making sure it is evenly coated. Seal the bag and refrigerate for at least 1 hour, or up to overnight for best flavor.
Preheat the grill to medium-high heat. Remove the steak from the marinade and let excess marinade drip off.
Grill the steak for 4-5 minutes on each side, or until it reaches your desired level of doneness. Remove the steak from the grill and let it rest for 5 minutes.
While the steak is resting, warm the whole wheat tortillas on the grill for about 30 seconds on each side, or until soft and pliable.
Slice the rested steak thinly against the grain.
To assemble the tacos, place a few slices of steak onto each tortilla. Top with chopped cilantro, diced tomatoes, sliced avocado, and sliced red onion.
Drizzle each taco with a spoonful of nonfat Greek yogurt as a healthy substitute for sour cream.
Serve the tacos immediately, garnished with additional lime wedges if desired.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.4 g | 109% | |
| Saturated Fat | 20.5 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 325 mg | 108% | |
| Sodium | 5775 mg | 251% | |
| Total Carbohydrate | 247.7 g | 90% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 25.8 g | ||
| Protein | 183.6 g | 367% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 30.0 mg | 167% | |
| Potassium | 4789 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
