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Nutrition Facts
Serving Size 222 g
(Approx. 8 Servings)
Amount Per Serving
Calories 370 Calories From Fat 160
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 6 g 30%
Trans Fat 1.0 g
Cholesterol 60 mg 20%
Sodium 1010 mg 42%
Total Carbohydrate 34 g 11%
Dietary Fiber 2 g 8%
Sugars 7 g
Protein 21 g
Vitamin A 15% Iron 6%
Vitamin C 15% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Grilled Steak and Corn Fajitas

Prep Time
5 minutes
Cook Time
20 minutes
Total Time
25 minutes
Serves
8  People

Ingredients

Recipe makes 8 Servings

1 Tbsp olive oil
2 medium ears of corn, husks and silky fibers removed
1 1/2 Lb H‑E‑B Mi Comida Beef Skirt Steak for Fajitas, trimmed of excess fat or connective tissue
8 Mi Tienda Ready To Cook Flour Tortillas
14 Oz Mango Pico de Gallo
3 Oz H‑E‑B Mi Comida Grated Cotija
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Instructions

1
Preheat grill to medium-high. Drizzle oil over corn and steak then rub lightly to evenly distribute.
2
Grill corn until lightly charred on all sides. Remove and keep warm.
3
Grill steak to an internal temperature of 145ºF for medium rare. This might take anywhere from 4 to 7 minutes per side depending on the heat of the grill and thickness of the meat. Remove from grill, cover and keep warm.
4
To toast tortillas, heat an empty, dry skillet on medium and cook each tortilla on both sides for 2 to 3 minutes, or until lightly toasted. Wrap in foil and set aside.
5
Scrape corn from the cob into a bowl. Add mango pico de gallo and Cotija cheese to corn.
6
Slice meat then serve on warm tortillas with the pico de gallo mixture and guacamole.

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