Easy Taco Light , Low Fat!

kiwidutch's Note:

This is from Juan-Carlos Cruz, and it is one of our summertime favorites! Please note: this is an adopted recipe and I hope to make it soonest. If you make it before I do, I would appreciate feedback, Thanks ! ZWT REGION: Mexico.

• Total Time: 20 mins
• Prep Time: 10 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1 lb beef eye round, trimmed of all visible fat and sliced thinly
• 1 teaspoon ground cumin
• 1 teaspoon dried chipotle powder
• 1/2 teaspoon ground cinnamon
• 1 1/2 tablespoons canola oil
• 1 large tomato, diced
• 1/2 cup diced jicama
• 1 lime, juice of
• 1 cup chopped cilantro leaf
• 1/2 head iceberg lettuce, torn into leaves
• 1 cup shredded jalapeno jack cheese

Directions:

1. In a medium bowl, toss beef strips with the cumin, chipotle chili powder, and cinnamon until well coated.
2. Heat a medium heavy nonstick saute pan over medium heat with the canola oil.
3. Add the beef strips. Saute for about 2 minutes or until beef strips are thoroughly cooked.
4. Add the tomatoes, jicama and lime juice. Cook for about another minute.
5. Remove from heat and stir in the cilantro. Place 1/2 cup of the mixture on a large lettuce leaf. Top with cheese and serve.

Reviews

[katie in the UP]

This is a good combo of spiciness! I use Romaine lettuce instead of iceberg (made better tacos ) but put DH's into flour tortillas. I rarely use jicama for anything other than crudite so it was nice incorporating it into a recipe! I also sauted a chopped jalapeno with the beef (we wanted a little more heat). Thank you!