Feta Steak Tacos Recipe
Feta Steak Tacos Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I love tacos, and came up with this version to make them with Mediterranean flavors as opposed to Mexican. They went over big with my family!—Debbie Reid, Clearwater, Florida
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

In a large bowl, toss beef with vinaigrette; let stand 15 minutes. In a small bowl, mix yogurt and lime juice.
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.
Place same skillet over medium-high heat. Add beef; cook and stir 2-3 minutes or until no longer pink. Remove from pan.
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

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 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
  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

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