Grilled Steak Tacos with Pickled Peach and Onion

Weary of the same tiresome summer grill standards? Us too! We’ve adapted a Prevention Magazine recipe that offers a fresh and flavorful respite from the same hotdog and burger fare. Don’t be put off by the pickled peach and onion mixture, as it’s super easy to throw together and will make your dinner guests think you slaved away in the kitchen all day! Swap out corn tortillas if you are going gluten-free.


  • 1 lg peach, pitted and sliced into thin wedges
  • 1 sm red onion, thinly sliced
  • 1 jalapeño, sliced
  • 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 c distilled white vinegar
  • 1/4 c honey
  • 1 1/4 lb skirt steak
  • 1/2 tsp red-pepper flakes
  • 8 flour tortillas (6″ diameter), warmed
  • Fresh basil, for serving


  1. Preheat oven to 375°F.
  2. Combine peach, onion, jalapeño and 1/4 tsp each salt and black pepper in a large bowl. Toss to combine. In small saucepan, combine vinegar, 1/2 cup water, and honey. Bring to a simmer over medium-high heat and pour over peach mixture.
  3. Lightly coat grill or grill pan with cooking spray and prepare for medium-high heat. Season steak with red-pepper flakes and remaining 1/4 tsp each salt and black pepper. Grill to desired doneness.
  4. Slice and serve in tortillas topped with peach mixture and basil.

PREP TIME: 10 minutes / TOTAL TIME: 30 minutes / SERVINGS: 4
Nutrition (per serving): 484 cal, 33 g pro, 50 g carb, 2 g fiber, 23 g sugars, 17.5 g fat, 6 g sat fat, 711 mg sodium

Key Ingredient Benefits

Honey: Despite its high sugar content, honey has many age-old health applications including boosting the immune system, soothing skin, aiding with digestion and as a cough and cold remedy.

Jalapeño: The fiery flavor of jalapenos comes from a compound called capsaicin they contain. Eating capsaicin may improve digestion by increasing digestive fluid secretions and fighting off infections in the digestive tract. Capsaicin acts as an antioxidant in your body and may help lower cholesterol levels.

Onions: This popular food contain a number of flavonoids, one being quercetin (found in Juvenon’s Youthful Energy). This nutrient has been demonstrated in studies to protect the liver, cool the fire of inflammation and has anti-cancer properties. Quercetin may help in weight control by reducing fat synthesis and increasing fat burning.

Red Pepper Flakes: Hot and spicy, red pepper flakes add zest and health to flavorful dishes around the world. The hotness produced by cayenne is caused by its high concentration of a substance called capsaicin. Capsaicin has been widely studied for its pain-reducing effects, its cardiovascular benefits, and its ability to help prevent ulcers. Capsaicin also effectively opens and drains congested nasal passages.

White Vinegar: All vinegars, including white vinegar, contain nutrients. The Vinegar Institute notes that most vinegars contain vitamins like B-1, riboflavin and mineral salts and have no fat. One study showed that vinegar reduced cholesterol levels in rats. Another study showed that drinking 15 ml of vinegar or eating “vinegared” foods suppressed blood glucose levels.