Tonight for dinner we made these tacos from Cooking Light. It originally calls for flank steak as the filling, but I'd read in several reviews that the recipe is also good with shrimp or squash replacing the steak. For our meal, we subbed some sliced zucchini and summer squash. It worked very nicely and we really enjoyed it. I also added a little bit of cheese, because we love cheese. I would make these again, and would experiment with the fillings.
I'll put the original recipe, but keep in mind that I used the squash instead of the meat!
Tacos al Carbón
1 1/2 cups thinly sliced red bell pepper (about 1 medium)
1 1/2 cups thinly sliced onion (about 1 medium)
1 (1-pound) flank steak, trimmed and thinly sliced (OR VEGGIES OR SHRIMP!)
1 tablespoon chili powder
1 tablespoon fresh lime juice
2 1/2 teaspoons olive oil
3/4 teaspoon salt
8 garlic cloves, minced
8 (6-inch) corn tortillas
3 tablespoons chopped fresh cilantro
6 tablespoons fat-free sour cream
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and sauté 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.
Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.
Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1/4 teaspoons sour cream.
Yield: 4 servings