TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings


  • 1 beef flat iron steak or top sirloin steak (1-1/4 pounds), cut into thin strips
  • 1/4 cup Greek vinaigrette
  • 1/2 cup fat-free plain Greek yogurt
  • 2 teaspoons lime juice
  • 1 tablespoon oil from sun-dried tomatoes
  • 1 small green pepper, cut into thin strips
  • 1 small onion, cut into thin strips
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 1/4 cup sliced Greek olives
  • 8 whole wheat tortillas (8 inches), warmed
  • 1/4 cup crumbled garlic and herb feta cheese
  • Lime wedges

Nutritional Facts

1 taco with 1 tablespoon yogurt mixture: 317 calories, 15g fat (4g saturated fat), 48mg cholesterol, 372mg sodium, 25g carbohydrate (2g sugars, 3g fiber), 20g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1-1/2 starch.


  1. In a large bowl, toss beef with vinaigrette; let stand 15 minutes. In a small bowl, mix yogurt and lime juice.
  2. In a large skillet, heat oil from sun-dried tomatoes over medium-high heat. Add pepper and onion; cook and stir 3-4 minutes or until crisp-tender. Remove to a small bowl; stir in sun-dried tomatoes and olives.
  3. Place same skillet over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Remove from pan.
  4. Serve steak and pepper mixture in tortillas; top with cheese. Serve with yogurt mixture and lime wedges. Yield: 8 servings.
Originally published as Feta Steak Tacos in Country Woman February/March 2016

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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