Cook simple and quick mexican tacos with bright spicy flavors in every component of the dish. Beef flank steak marinated in mixtures of vegetable oil, honey, lime zest and chili powder and grilled until lightly roasted so that the meat retains all its juiciness and rich beef taste. Then it is sliced against fibers in very thin slices and served on small tortillas for tacos along with crumbled keso fresco cheese, which thawing appetizingly on hot meat, fresh cilantro and a simple salad sweet pepper and radish mixed with bright honey lime Refueling. Nutritional value of one serving: (4 total) Calories 630, total fats 34 g., saturated fats g., proteins 36 g., carbohydrates 47 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 35 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 flank steak (approximately 0.6 kg.), Cut lengthwise in half
- 1 lime juice and zest
- 1 tbsp. l Ancho Chili Powder
- 5 tbsp. l vegetable oil
- 1 tbsp. l spicy honey
- 2 tbsp. fresh cilantro
- 2 feathers of green onion, coarsely chopped
- 2 sweet peppers (red, yellow or orange), thin chopped
- 4 radishes, thinly sliced
- 12 corn tortillas
- 0.5 tbsp. crumbled queso fresco cheese
Recipes with similar ingredients: tortilla, beef, pepper sweet, radish, keso fresco cheese
Recipe preparation:
- Preheat the grill to moderate heat. Mix in a small bowl zest of lime, powder with chili ancho, 1 tbsp. l vegetable oil and 2 tsp honey. Rub the steak with the mixture, salt and pepper. Leave marinate at room temperature for 10 minutes.
- Meanwhile, grind cilantro, green onion, juice in a blender lime remaining 1 tsp honey and 0.5 tsp salt to obtain homogeneous mass. Gradually pour in the remaining 1/4 tbsp. vegetable oil and 2 tbsp. l water and whisk until homogeneous mass. Pour half the dressing into a large bowl (leave the rest for submission). Put bell peppers and radishes in bowl with dressing and mix to coat vegetables. Salt and pepper to taste.
- Grill the steak until brown grills, 4-6 minutes on each side for light roasting. Settle on a cutting board and let the meat rest for 10 minutes. Preheat the tortillas as recommended on the package. Cut the steak into thin slices. Serve on cakes, sprinkled crumbled keso fresco, cilantro and sprinkled with delayed dressing. Serve with sweet pepper salad and lime slices.
