| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Dairy | Mexican | Beef, Mexican | 4 | servings |
INGREDIENTS
| 1/4 | lb | Flank Steak |
| 2 | ts | Ground Cumin |
| 2 | ts | Chili Powder |
| 1/4 | ts | Salt |
| 1/8 | ts | Garlic Powder |
| 1/8 | ts | Black Pepper |
| 1/8 | ts | Ground Red Pepper |
| 4 | Flour Tortillas | |
| 1 | ts | Vegetable Oil |
| 2 | c | Sliced Onion |
| 1/3 | c | Green Bell Peppers; Julienned |
| 1/3 | c | Red Bell Peppers; Julienned |
| 1/3 | tb | Lime Juice |
| 1/4 | c | Fat-Free Sour Cream |
| Green Salsa; Optional | ||
| Cilantro Sprigs; Optional |
INSTRUCTIONS
Trim fat from steak. Slice steak diagonally across grain into thin strips. Combine steak and next 6 ingredients (steak through pepper) in a zip top heavy duty plastic bag; seal bag, and shake well to coat. Heat the tortillas according to package directions. Heat oil in a large nonstick skillet over medium-high heat. Add steak, onion, and bell peppers; sauté 6 minutes or until steak is done. Remove from heat; stir in lime juice. Divide mixture evenly among warm tortillas, and roll up. Serve with sour cream. Garnish with green salsa and cilantro sprigs, if desired. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn" <sherilyn70@columbus.rr.com> on Oct 25, 1999, converted by MM_Buster v2.0l.
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