Low Sodium Steak Tacos
Elevate your taco night with these flavorful Low Sodium Steak Tacos—perfect for those looking to enjoy a heart-healthy twist on a beloved classic. Tender, juicy flank steak is marinated in a zesty blend of fresh lime juice, olive oil, and aromatic spices like cumin, smoked paprika, and chili powder (all salt-free), then grilled to perfection. Served on warm corn tortillas, these tacos are topped with vibrant garnishes including thinly sliced radishes, creamy avocado, fresh cilantro, and a tangy unsalted tomato salsa. A dollop of Greek yogurt adds a creamy, guilt-free finish. Ready in under 30 minutes of prep and cooking, this recipe is a deliciously simple way to enjoy low-sodium comfort food without compromising on bold flavors. Perfect for family dinners or casual gatherings, these steak tacos are a satisfying and wholesome option that everyone will love.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Fresh lime juice
- 2 tablespoons Olive oil
- 3 cloves Garlic, minced
- 1 teaspoon Cumin
- 1 teaspoon Chili powder (salt-free)
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 8 pieces Corn tortillas (small)
- 0.5 cup Red onion, thinly sliced
- 0.25 cup Fresh cilantro, chopped
- 4 pieces Radishes, thinly sliced
- 1 whole Avocado, diced
- 0.5 cup Fresh tomato salsa (unsalted)
- 0.25 cup Greek yogurt (unsalted, as a sour cream substitute)
Instructions
In a small bowl, mix lime juice, olive oil, minced garlic, cumin, chili powder, smoked paprika, and black pepper to create a marinade for the steak.
Place the flank steak in a resealable plastic bag or shallow dish and pour the marinade over it. Ensure the steak is well-coated. Marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steak from the marinade and discard any excess marinade. Grill the steak for 4-5 minutes on each side or until it reaches your desired level of doneness (internal temperature of 135°F for medium-rare).
Transfer the steak to a cutting board and let it rest for 5 minutes to retain its juices. Then slice the steak thinly against the grain.
While the steak rests, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, until pliable.
Assemble the tacos by dividing the sliced steak among the tortillas. Top with red onion, chopped cilantro, radishes, avocado, and unsalted fresh tomato salsa.
Optional: Add a dollop of unsalted Greek yogurt for creaminess.
Serve immediately and enjoy your low-sodium steak tacos!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.2 g | 41% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 104 mg | 35% | |
| Sodium | 465 mg | 20% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 4.2 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 107 mg | 8% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 909 mg | 19% | |
*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.
