This recipe for lemon cheesecake is simple to prepare and makes a rich and creamy summer dessert. Even its low-fat composition is undetectable.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
| Yield: | 8 tacos |
Ingredients
- 1 ¼ pounds flank steak
- 2 teaspoons Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, plus more for seasoning crema
- Freshly ground black pepper, to taste
- ½ (8 ounce) container sour cream
- 1 avocado, pitted and peeled
- 1 tablespoon lime juice
- 8 tortillas, warmed
- 4 small radishes, sliced thinly
- Lime wedges
Instructions
- Preheat a grill or pan over medium-high heat.
- Rub the skirt or flank steak on all sides with the Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix and black pepper to taste. Place steak on the grill and cook for 4 to 5 minutes on each side for medium-rare. Let rest for at least 5 minutes. Slice thinly against the grain.
- Put the sour cream, avocado, a pinch of seasoning mix, and lime juice into a blender or food processor. Puree until smooth.
- Fill each tortilla with steak, and top with the avocado crema and radish slices. Serve with lime wedges.
- Both flank steak or skirt steak will work in this recipe.
Nutrition Facts
| Calories | 424 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 57 mg |
| Dietary Fiber | 9 g |
| Protein | 23 g |
| Saturated Fat | 9 g |
| Sodium | 102 mg |
| Sugars | 2 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Very different than what I expected. It is surprisingly good.