Low Sodium Street Steak Tacos
Savor the bold flavors of these Low Sodium Street Steak Tacos—a healthier twist on a classic favorite! Perfectly marinated flank steak, infused with the smoky warmth of cumin, smoked paprika, and fresh lime juice, is grilled to tender perfection and thinly sliced for easy taco assembly. Served on freshly toasted corn tortillas and topped with vibrant garnishes like diced tomato, red onion, creamy avocado, and a sprinkling of fresh cilantro, these tacos offer a delicious burst of brightness and texture in every bite. With an optional dollop of unsalted Greek yogurt for added creaminess, this recipe is packed with flavor while keeping sodium levels in check. Ready in just 25 minutes of active time, these tacos are the ultimate go-to for a quick, healthy, and satisfying meal! Perfect for weeknight dinners or casual gatherings.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 2 tbsp Olive oil
- 1 tsp Cumin powder
- 1 tsp Smoked paprika
- 1 tsp Chili powder
- 0.5 tsp Black pepper
- 1 tsp Garlic powder
- 2 tbsp Fresh lime juice
- 8 small Corn tortillas
- 0.25 cup Cilantro, chopped
- 0.25 cup Red onion, finely diced
- 1 medium Fresh tomato, diced
- 1 Avocado, sliced
- 0.25 cup Greek yogurt (unsalted, for optional topping)
Instructions
In a small bowl, whisk together olive oil, cumin powder, smoked paprika, chili powder, black pepper, garlic powder, and fresh lime juice to create a marinade.
Place the flank steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, ensuring it’s evenly coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Heat a grill or grill pan over medium-high heat. Once hot, lightly oil the grill grates with additional olive oil to prevent sticking.
Remove the steak from the marinade and grill for 4-5 minutes on each side, or until it reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C).
Transfer the cooked steak to a cutting board and let it rest for 5 minutes. Then, slice it thinly against the grain into bite-sized strips.
While the steak rests, warm the corn tortillas by placing them on the grill or in a dry skillet over medium heat for about 30 seconds on each side.
Assemble the tacos by layering the sliced steak on each tortilla. Top with chopped cilantro, diced red onion, diced tomato, and sliced avocado. Add a dollop of unsalted Greek yogurt for creaminess, if desired.
Serve immediately and enjoy your low sodium street steak tacos!
Nutrition Facts
Calories |
2262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.8 g | 157% | |
| Saturated Fat | 31.6 g | 158% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 1833 mg | 80% | |
| Total Carbohydrate | 141.8 g | 52% | |
| Dietary Fiber | 32.7 g | 117% | |
| Total Sugars | 12.0 g | ||
| Protein | 160.3 g | 321% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 328 mg | 25% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 3221 mg | 69% | |
*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.
