12 6-inch flour tortillas
1 pound top round beef steak cut into 3/4 inch julienne strips
3 tablespoons red wine or red wine vinegar
3 tablespoons vegetable oil
1/2 teaspoon cumin
1/2 teaspoon salt
1 clove garlic, pressed
2 teaspoons lime juice
2 medium sweet peppers (red, green or yellow), sliced
1 onion, sliced into rings
1/2 cup guacamole
1/2 cup salsa or picante sauce
1/2 cup sour cream, light
1/2 cup cheddar cheese, grated
Combine wine, oil, cumin, salt, garlic and lime juice. Marinate meat for 2 to 3 hours.
Drain thoroughly. Over medium heat, in a large skillet, brown meat with peppers and onions.
Warm tortillas and serve immediately with meat mixture and toppings.
Recipe makes 6 servings.
Serving size: 2 fajitas
Calories: 519; Total Fat: 25g; Saturated fat: 8g; Cholesterol: 63mg; Carbohydrates: 46g Protein: 26g; Fiber: 4g; Sodium: 714mg; Folate: 108mcg; Iron: 4mg
Variation: Fantastic Beef Fajitas
1 pound top sirloin steak, trimmed and cut across the grain into 1/4-inch strips
2 tablespoons water
2 tablespoons lemon juice
1 tablespoons vegetable oil
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 medium sweet red pepper, sliced into thin strips
6 fat-free flour tortilla shells, warmed
Salsa and nonfat or light sour cream, optional
In a bowl or resealable bag, combine the first seven ingredients; add beef and toss. Cover and refrigerate three to six hours, stirring several times. Drain meat, discarding marinade. In a skillet coated with nonstick cooking spray, saute onion and red pepper until crisp-tender; remove. In the same skillet, saute meat until no longer pink, about four minutes. Return vegetables to pan and heat through. Spoon onto tortillas; top with salsa and sour cream if desired. Roll tortilla around filling. Yield: 6 servings.
Nutrition information per serving: Calories: 237; Fat: 5g; Cholesterol: 50mg; Sodium: 422mg; Carbohydrate: 26g; Protein: 20g
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