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 bodys 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.

Flank Steak and Kale Tacos with Pico De Gallo Salsa
Servings: 10 Yield: makes 20 tacos Prep 40 mins Cook 25 mins Start to Finish 15 mins to 20 mins not counting marinating


For Marinade:
  • 1/4 cup olive oil
  • 1/4 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 1/2 cups):
  • 5 plum tomatoes, seeded and diced
  • 1/2 cup finely diced red onion
  • 1 jalapeno (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 flank steak
  • 20 corn tortillas

Make It

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.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 435, Fat, total (g): 15, carb. (g): 47, fiber (g): 7, pro. (g): 28, Folate (µg): 40, calcium (mg): 133, iron (mg): 4, Percent Daily Values are based on a 2,000 calorie diet.