Tacos al Carbon

This has been a favorite since the first time I made it - it has quite a kick, so it's not for those who prefer milder dishes. I prefer mine with cheese rather than sour cream, and I use Red Leicester.

Tacos al Carbon

Julianna Grimes Bottcher, Cooking Light, OCTOBER 2005 (via www.myrecipes.com)

Although "al carbon" means to cook over charcoal, bring this dish indoors by sautéing steak, onions, and peppers to make a one-pan taco filling reminiscent of fajitas. The piquant flavors of lime and garlic in the dressing enhance almost anything, so feel free to substitute chicken, lamb, or shrimp for the beef.


4 servings (serving size: 2 tacos)


  • Cooking spray
  • 1 1/2 cups thinly sliced red bell pepper (about 1 medium)
  • 1 1/2 cups thinly sliced onion (about 1 medium)
  • 1 (1-pound) flank steak, trimmed and thinly sliced
  • 1 tablespoon chili powder
  • 1 tablespoon fresh lime juice
  • 2 1/2 teaspoons olive oil
  • 3/4 teaspoon salt
  • 8 garlic cloves, minced
  • 8 (6-inch) corn tortillas
  • 3 tablespoons chopped fresh cilantro
  • 6 tablespoons fat-free sour cream


Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.

Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.

Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.

Nutritional Information

Calories: 371 (32% from fat)
Fat: 13.1g (sat 3.8g,mono 5.7g,poly 1.7g)
Protein: 29g
Carbohydrate: 36g
Fiber: 4g
Cholesterol: 49mg
Iron: 2.9mg
Sodium: 608mg
Calcium: 164mg