| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main course, Poultry* | 4 | Servings | |
INGREDIENTS
| 2 | T | Oil |
| 2 | T | Lemon juice |
| 1 | t | Garlic powder |
| 1 1/2 | t | Seasoned salt |
| 1 1/2 | t | Oregano |
| 1 1/2 | t | Ground cumin |
| 1/2 | t | Chili powder |
| 1/2 | t | Paprika |
| 1/2 | t | Crushed red pepper |
| 1 1/2 | lb | Kip filets, cut into strips |
| 1/2 | c | Chopped onion |
| 4 | Green onions, sliced tops | |
| too | ||
| 1/2 | Red bell pepper, cut into | |
| strips | ||
| 1/2 | Green bell pepper, cut into | |
| strips |
INSTRUCTIONS
Mix marinade ingredients and let marinate at least 1 hour, or longer. [Overnight was fine.] In skillet, saute vegetables in a little oil or margarine until just crisp-tender. Remove from pan. Saute meat with marinade about 4-5 min, or until cooked through. Return vegetables to pan and toss with meat until heated through. Serve with flour tortillas, shredded lettuce, chopped tomato, shredded sharp cheese, sour cream, guacamole, taco sauce. Posted to EAT-L Digest by Kaye Sykes <[email protected]> on Dec 11, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 232
Calories From Fat: 94
Total Fat: 10.7g
Cholesterol: 0mg
Sodium: 1390.6mg
Potassium: 278.6mg
Carbohydrates: 12.2g
Fiber: 3.1g
Sugar: 3.6g
Protein: 23.9g