Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Sliced onions |
| 1 cup | Sliced mushrooms |
| 1 teaspoon | Safflower oil |
| ⅓ cup | Dry sherry |
| 1 pounds | Sirlon tip -- fat trimmed |
| 2 | Serrano or jalapeno chiles |
| Seeded and minced | |
| ½ teaspoon | Cumin |
| ¼ teaspoon | Ground coriander |
| 1 teaspoon | Minced cilantro |
| 4 larges | Flour tortillas |
| ½ cup | Bottled salsa |
| ½ | Avocado -- thinly sliced |
| 1 cup | Nonfat plain yogurt |
1. In a large skillet over medium-high heat, saute onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-½-inch strips and add to saute, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently.
2. Warm tortillas in toaster oven or conventional oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish. Guests then assemble their own fajitas.
Recipe By : the California Culinary Academy