Flank Steak and Kale Tacos with Pico De Gallo Salsa | Fit Pregnancy

Flank Steak and Kale Tacos with Pico De Gallo Salsa

Get your iron on board with this prenatal power meal

Flank Steak and Kale Tacos with Pico De Gallo Salsa

Iron is crucial for building red blood cells, which carry oxygen to your baby’s growing organs. To supercharge your body’s ability to absorb oxygen, pair iron with vitamin C-rich foods, such as citrus, strawberries, tomatoes and bell peppers. Here's a recipe that does just that.

Related: 5 Ways to Rock Your Pregnancy Diet (4 more recipes)

This Recipe:
Skill Level
Beginner
Serves
10 (makes 20 tacos)
Start to Finish
40 min
Prep
25 min.
Cook
15-20 min. (not counting marinating)
Ingredients:

For Marinade:
¼ cup olive oil
¼ cup lime juice
2 tablespoons honey
2 cloves garlic, minced
1 tablespoon chili powder
Pinch of salt and pepper (to taste)
1⁄4 bunch fresh cilantro, chopped

For Pico de Gallo Salsa (makes 2 to 2 ½ cups):
5 plum tomatoes, seeded and diced
½ cup finely diced red onion
1 jalapeño (stems, ribs, seeds removed), minced
Juice of 1 lime
Salt and pepper to taste

For Taco Filling:
2 tablespoons olive oil
1 white onion, diced
1 bunch toscano kale, stemmed and cut into bitesized pieces
Pinch of salt and pepper
2 pounds of flank steak
20 corn tortillas

Directions:


1. Place marinade ingredients in a large bowl and whisk to combine (or use a sealable freezer bag). Submerge steak in marinade, cover dish or close bag, and marinate in refrigerator for 2 hours or overnight.

2. While steak is marinating, make pico de gallo: Place salsa ingredients in a medium-sized bowl; mix to combine. Set aside.

3. To prepare kale, heat olive oil in a skillet over medium heat. add onions and cook until soft (about 4 minutes). Add kale and cook until kale wilts, stirring frequently (about 3 minutes). Season with salt and pepper. Set aside.

4. To cook steak, preheat grill to medium-high. Remove steak from marinade and grill 4 to 7 minutes per side. Remove from grill and let sit 5 minutes; slice diagonally across the grain into thin strips.

5. Heat tortillas to soften. Fill tortillas with kale mixture, steak and 3 tablespoons pico de gallo and serve immediately.

Per serving: (2 tacos)  435 calories,  28 g protein,  47 g carbohydrates,  15 g fat  (4 g saturated fat),  133 mg calcium,  3.5 mg iron,  40 mcg folate,  7 g fiber

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