Spicy Steak Tacos with Southwestern Guacamole
I have partnered with Sabra and created these Spicy Steak Tacos with Southwestern Guacamole as part of their 2016 Tastemakers Panel. I have been compensated for my time commitment to work with their product, however my opinions are entirely my own.
Give your taco night an upgrade with these Spicy Steak Tacos with Southwestern Guacamole! I am seriously swooning over these tacos. The flank steak is tender and seasoned to zesty perfection and it’s topped with cool, creamy southwestern seasoned guacamole filled with veggies like corn, black beans and bell peppers. These fresh, flavorful tacos come together quickly, so they’re perfect for Taco Tuesday, Fiesta Friday, or any other weeknight dinner. They’re also an easy meal to serve if you are having friends over because everyone can build their own tacos! Plus each of these Spicy Steak Tacos with Southwestern Guacamole is only 172 calories or 4 Weight Watchers SmartPoints on myWW Green, Blue or Purple, so go ahead and treat yourself. To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
I can’t even tell you how excited I am about Sabra’s new Veggie Fusions Guacamole. Not only is it incredibly delicious and chock full of creamy avocado and fresh veggies, it has 30% less fat than traditional guacamole. The Veggie Fusions guac is only 35-40 calories or 1 Weight Watchers SmartPoints per 2 tablespoon serving. That’s right, this guacamole is just ONE WW SmartPoints per serving. There’s actually only 7 SmartPoints in the entire 7 ounce container. The best part is, you’d never know it’s lightened up! I love the Southwestern flavor on these tacos, but you could also try their Garden Vegetable and Mango Lime varieties. I loved the Garden Vegetable one as well, and although I am sadly allergic to mangoes (sigh), my friends tell me the Mango Lime one is amazing as well.
Not only is the Veggie Fusions guacamole great on tacos, it’s awesome as a dip for chips or veggies and it makes great guacamole toast (think avocado toast all spiced up)! Check out Sabra’s Veggie Fusions Guacamole for yourself with the $1 Off coupon available on their website and show us what you do with your guac by using the hashtags #VeggieFusionsGuac or #VeggieUpYourGuac!
Spicy Steak Tacos with Southwestern Guacamole
- 1 tablespoon chili powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon dried oregano
- ½ teaspoon paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 lb raw lean trimmed flank steak, cut into thin strips
- 1 tablespoon canola oil
- 8 (6 inch) tortillas, (I used Mission Extra Thin Yellow Corn Tortillas)
- 1 cup chopped lettuce leaves
- 8 tablespoons Sabra Veggie Fusions Southwestern Guacamole
- 4 tablespoons clover sprouts
- 4 grape tomatoes, sliced
- 1 radish, sliced very thin
- In a small dish, combine the chili powder, garlic powder, onion powder, oregano, paprika, cumin, salt and pepper and stir together until well mixed.
- Place the uncooked steak strips into a Ziploc bag and add the spice mixture from step one. Seal the bag and shake/turn until the steak is coated with the seasoning.
- Pour the oil into a large skillet and bring to medium heat. Add the seasoned steak strips and stir to coat the steak with the oil. Cook, stirring and flipping occasionally, for about 5 minutes until the steak strips are cooked to taste. Remove from heat.
- Warm your tortillas slightly in the microwave to make them more pliable and lay them out to fill. Divide the lettuce and the steak between the 8 tortillas and top each one with a tablespoon of the guacamole. Top each taco with a sprinkling of sprouts and a few slices of tomato and radish.
4 per taco (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition information below)
I saw this posted on Facebook the other day. I made it last night it was yummy. Made a few substitutes: the market did not have the veggie fusion so I used Wholy Guacamole Avocado Verde and got grass fed steak instead of flank. But the flavors were awesome.
These were delicious. I couldn’t find the clover sprouts so I did without them. I bought fresh made guac because my store doesn’t sell the veggie fusion. I won’t add as much salt next time. I added black olives and salsa. Fabulous recipe as always Miss Emily.
This was so good! I made it on the stovetop since I didn’t plan ahead at all. Lol. Start to finish it took me 15 min to prep and I cooked it over med low heat for 2 hours before shredding the meat. Super tasty and filling! Thanks for giving me a new way to appreciate pork tenderloin! This will be a repeat at my house for sure…
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