Skip To Navigation Skip to Content
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregedivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregafgivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
Individuals & Caregivers
Physical & Occupational Therapy
Public Health Professionals
Teachers
 

NCHPAD - Building Healthy Inclusive Communities

Font Size:

Recipe


To help you revamp your plate, I have included a MyPlate-inspired recipe from Cooking Light. To find more recipes, visit http://www.cookinglight.com/eating-smart/nutrition-101/myplate-recipes-00412000080968/.

Carne Asada Tacos with Avocado Pico de Gallo

Nutrition Information
Amount per Serving
Calories: 372
Fat: 15.8g
Saturated fat: 4.1g
Monounsaturated fat: 8.4g
Polyunsaturated fat: 1.6g
Protein: 27.6g
Carbohydrate: 32.6g
Fiber: 5g
Cholesterol: 50mg
Iron: 4mg
Sodium: 505mg
Calcium: 115mg

Serving size: Two steak-filled tortillas and ¼ cup pico de gallo

Ingredients

¼ cup fresh lime juice (about 2 medium)
1 (1-lb) skirt steak, trimmed
1 tsp. ground cumin
¾ tsp. kosher salt
½ tsp. ground red pepper
Cooking spray
1 cup diced seeded plum tomato
¼ cup diced onion
3 TBSP finely chopped fresh cilantro
1 TBSP diced seeded jalapeño pepper
1 TBSP fresh lime juice
1 garlic clove, minced
¾ cup diced avocado (about 1 medium)
8 corn tortillas
Lime wedges (optional)

Preparation

Combine ¼ cup juice and steak in a shallow dish. Sprinkle cumin, ½ teaspoon salt, and red pepper over both sides of steak. Cover and marinate in refrigerator three hours.

Heat grill pan over high heat. Coat pan with cooking spray. Add steak to pan; cook three minutes on each side or until desired degree of doneness. Let stand at least 10 minutes. Cut steak into ½-inch pieces.

Combine tomato and next five ingredients (through garlic) in a bowl. Gently stir in avocado and ¼ teaspoon salt.

Heat tortillas over gas flame 15 seconds on each side or until charred on edges. Divide steak evenly among tortillas. Top with pico de gallo. Serve with lime wedges, if desired.


blog comments powered by Disqus