Cooking Done Light

This recipe is slightly higher in calories and fat than what you would expect in a “light” recipe – but it is mostly due to the use of the avocado (which means the little extra calories and fats are the “good” kind.) Even when you are attempting to “slim down”, you need to remember to eat a healthy, balanced diet – and that includes healthy fats. Our bodies need fat to carry out a variety of important functions. Trimming all fat from your diet is extremely detrimental to your health (especially in the case of the fats found in avocado, fish, olives, olive oil, and nuts.)

This delicious and refreshing summer taco recipe is well worth indulging in – and the nutritional benefits that it offers far outweigh the minimal calorie increase.

1 1/2 pounds top sirloin steaks

1 tablespoon chili powder

2 garlic cloves, minced or pressed

1/8 teaspoon cayenne pepper

1/4 teaspoon salt

12 small (about 6 inches diameter) whole wheat or corn tortillas

1 to 1 1/2 cups shredded lettuce

1/2 cup chopped cilantro leaves

1 lime, cut into wedges (for serving)

Avocado Lime Salsa (see recipe below)

fat free sour cream (optional)

To Make the Salsa:
1 small cucumber peeled, seeded and grated or finely minced

2 large avocados, cut into chunks

4 plum tomatoes, diced

1 small red onion, finely diced

juice from 2 whole large limes

1/8 teaspoon salt

2 jalapeno chiles, chopped

Place the avocado in a medium sized bowl and mash well with a fork. Add the tomato, cucumber, onion, lime juice and salt and mix well; add the jalapeno chiles and stir gently.

To Make the Tacos:

In a small bowl stir together chili powder, garlic, salt and cayenne pepper. Rub this mixture on both sides of the steaks, then grill or broil steaks for 5 to 6 minutes on each side (for medium rare, longer if you like it more well done). Remove the steaks from the grill and let them sit for 10 to 15 minutes before carving them into thin slices (about 1 inch thick strips).

Warm the tortillas by placing them between 2 slightly dampened paper towels and microwaving them for 45 seconds.

Evenly distribute the steak strips between the tortillas. Top each with the shredded lettuce and the cilantro leaves, and then a generous topping of the avocado salsa. Serve with the lime wedges on the side.

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Makes 4 Servings (3 tacos each). Per Serving (including salsa): 377 calories, 13 g total fat, 2.5 g saturated fat, 0 g trans fat, 38 g carbohydrates, 9 g fiber, 0 g added sugar, 22 g protein, 132 mg sodium, 103 mg cholesterol