I had corn tortillas left over from making the Fish Tacos with Tomatillo Sauce. I needed another taco recipe that was completely different flavor-wise than the fish tacos, so I went for Cooking Light’s Steak Tacos with Lime Mayo in the May issue. (Note: the May issue has a ton of taco recipes, even a dessert one!)
Ingredients:
- 20 baby sweet peppers
- Cooking spray
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1 (1-pound) flank steak, trimmed
- 3 tablespoons canola mayonnaise
- the zest and juice of 1 lime
- 2 garlic cloves, mined
- 8 (6-inch) corn tortillas
- 1/2 cup refrigerated fresh salsa
- 2 ounces queso fresco, crumbled (about 1/2 cup)
