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Diabetic & Heart Healthy

These easy skirt steak tacos are perfect Father’s Day fare. If you’re looking for a gluten-free option, swap out the soy sauce with some tamari. Marinate the meat the night before so the steak is ready to cook when you are.

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  • 2 Tbsp reduced-sodium soy sauce
  • 2 Tbsp fresh lime juice
  • 2 Tbsp olive oil
  • 3 garlic cloves, minced
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 Tbsp chili garlic sauce
  • 1 1/2 lbs skirt steak, cut into 1-inch pieces
  • 12 white corn tortillas, warmed
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, pitted, peeled and chopped
  • 1 small tomato, diced
  • 1 lime, cut into wedges


  • In a large glass or ceramic bowl, combine the soy sauce, lime juice, 1 tablespoon of the oil, garlic, chili powder, cumin, oregano and chili garlic sauce. Add the steak and marinate for at least 1 hour or overnight, stirring occasionally.
  • In a large skillet, heat the remaining 1 tablespoon oil over medium-high heat. Add the steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5 to 6 minutes, or until desired doneness.
  • Serve the steak in the tortillas, topped with red onion, cilantro, avocado, tomato and a squeeze of lime juice.

Nutrition Facts

Serves 6
Serving size: 2 tacos
Per Serving: Calories: 294; Fat: 18g; Saturated Fat: 4g; Cholesterol: 26mg; Sodium: 266mg; Carbohydrates: 20g; Fiber: 4g; Protein: 14g

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Date Last Reviewed: March 16, 2021

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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