Easy, Healthy Taco Dinner

I love watching "Healthy Appetite" hosted by Ellie Krieger on Food Network. She is one of the few chefs I've ever seen than makes healthy food that truly looks just as wonderful as its full fat, full calorie companions. When I saw her make these tacos, I was sure they'd be a healthy hit...and they were. They were also very quick and easy to prepare, which is always a fantastic bonus! I hope you'll try them. I know you'll love them, too!


Chile-Rubbed Steak Tacos with Avocado Lime Salsa
Served with Vegetarian Ranch Beans
adapted from Ellie Krieger, The Food You Crave

Ingredients:

1 TBSP chili powder
2 cloves garlic, minced
1/4 tsp. ground cinnamon
1/4 tsp. salt
1/2 tsp. cumin
A pinch cayenne pepper
1 1/4 lb. top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 c. shredded red cabbage
1/2 c. chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows

Directions:

1. In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper.

2. Rub spice mixture on both sides of steaks.

3. Grill steak for 5 to 6 minutes on each side for medium rare, turning once. (I did 7 minutes on each side for medium.)

4. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.

5. Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm.

Avocado Lime Salsa

Ingredients:

1 large cucumber peeled, seeded and cut into chunks (about 2 c.)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 c.)
Salt, to taste
1/4 c. chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste (I used three)

Directions:

1. Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

Vegetarian Ranch Beans

Ingredients:

1 TBSP olive oil
1 medium red onion, diced
1 green bell pepper, diced
1 TBSP chili powder
1 tsp. cumin
Salt to taste
1/4 c. reduced-sodium chicken broth
2 cans pinto beans, drained and rinsed
2 TBSP chopped cilantro

Directions:

1. Place a pot on the stove at medium-high heat. Add in olive oil and bring to temperature.

2. Add onion and bell pepper. Saute until slightly softened, about three minutes.

3. Add chili powder, cumin, and salt. Saute about one minute more.

4. Add broth and beans. Let them warm up until the beans begin to break down a bit, about five minutes.

5. Add cilantro and lightly mash the beans to desired consistency.