| 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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