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Orange jalapeño steak tostada – cilantro crema

This dinner option includes all of the south of the border flavors for which you’ve been waiting with none of the guilt!  Steak, cilantro, and jalapeño flavored with orange, ginger & lime, served on a cheese shell.


2 servings

Each serving provides ( each serving gets 2 )
1 lean
3 condiments
1 green
First thing to do is marinate your flank steak. Cut your flank steak into equal strips for 2 servings. I got 4 strips per serving ; per skewer. Mix your other ingredients to make your marinade. Put all in a ziplock bag overnight.
Also soak your bamboo skewers in water overnight.
8 oz. raw flank steak
4 Tablespoons sugar free G Hughes orange ginger marinade
2 Tablespoons fresh chopped jalapeño
1/4 cup ice orange mango sparkling water
Put your flank steak the next day on your skewers and bbq till nice and tender.
Cook 4 low fat provolone slices on a parchment paper in the oven at 350 till brown but not burnt.
(2 cheese shells per serving)
Let your cheese shells cool off or fill and eat right away if you want them to be cheese taco shells instead. Shred up 2 cups cabbage. Divide between all 4 shells. Divide your cooked meat up between the 4 shells and put on top of cabbage.
 Top with 2 Tablespoons cilantro crema. Each serving gets 1Tablespoon.  That’s 1/2 Tablespoon per tostada.
I got this Crema at Costco in a 2 pack.


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