These tacos have the perfect combination of Mexican and Mediterranean flavors. They’re a big hit with my family.
—DEBBIE REID CLEARWATER, FL
START TO FINISH: 30 MIN. • MAKES: 8 SERVINGS
1 beef flat iron steak or top sirloin steak (1 1/4 pounds), cut into thin strips
1/4 cup Greek vinaigrette
1/2 cup fat-free plain Greek yogurt
2 teaspoons lime juice
1 tablespoon oil from sun-dried tomatoes
1 small green pepper, cut into thin strips
1 small onion, cut into thin strips
1/4 cup chopped oil-packed sun-dried tomatoes
1/4 cup sliced Greek olives
8 whole wheat tortillas (8 inches), warmed
1/4 cup crumbled garlic and herb feta cheese
Lime wedges
1. In a large bowl, toss beef with vinaigrette; let stand 15 minutes. In a small bowl, mix yogurt and lime juice.
2. In a large skillet, heat oil from sun-dried tomatoes over medium-high heat. Add pepper and onion; cook and stir 3-4 minutes or until crisp-tender. Remove to a small bowl; stir in sun-dried tomatoes and olives.
3. Place same skillet over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Remove from pan.
4. Serve steak and pepper mixture in tortillas; top with cheese. Serve with yogurt mixture and lime wedges.
PER SERVING 1 taco with 1 tablespoon yogurt mixture: 317 cal., 15g fat (4g sat. fat), 48mg chol., 372mg sod., 25g carb. (2g sugars, 3g fiber), 20g pro. Diabetic Exchanges: 3 lean meat, 2 fat, 1 1/2 starch.