These Protein Packed Soft Taco's are Sure to Help you Tackle any Terrain Ingredients 6 ounces top round steak 1 eight-inch-diameter low-carb flour tortilla 1/8 teaspoon garlic powder 1/2 to 1 teaspoon salt-free Southwest seasoning 1/2 cup finely shredded romaine lettuce 1/4 cup chopped tomato 1 ounce shredded 75% light cheddar cheese 2 tablespoon red taco sauce 2 tablespoons fresh cilantro Olive-oil
Creating your Taco 1. Preheat the oven to 425°F. 2. Place the steak between two sheets of wax paper. Use the toothed side of a meat mallet to pound both sides of the steak until it's 1/3 inch thick. Cut it into 1/4-inch strips. 3. Wrap the tortilla in foil and place directly on the oven rack to warm for four to five minutes. 4. Mix together the Southwestern seasoning and garlic powder. Add the steak strips and toss to coat evenly. 5. Preheat a nonstick skillet to medium-high. Add a little olive oil. Add the steak strips in a single layer and cook two to five minutes. 6. Place the tortilla on a plate and place the steak strips over half. Top evenly with the lettuce, cheese, tomato, taco sauce, and cilantro. Fold in half. Serves one.
Nutrition Info Calories Per serving: 320 Fat: 13 g Carbs: 18 g Protein: 42 g