Thai Beef Tacos with Lime-Cilantro Slaw

9 points

Yield:  4 servings (serving size: 2 tacos)

Steak:
1 tablespoon sugar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed
Cooking spray

Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro

Remaining ingredient:
8 (6-inch) fat-free flour tortillas

To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.

Prepare grill or broiler.

Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray; cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.

Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.

CALORIES 431 (24% from fat); FAT 11.5g (sat 3.9g,mono 5g,poly 1.4g); IRON 4.3mg; CHOLESTEROL 42mg; CALCIUM 157mg; CARBOHYDRATE 50.8g; SODIUM 871mg; PROTEIN 31g; FIBER 5.1g

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