Harvest vegetables and steak fajitas with avo
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Sirloin steak, thin strips |
| 1½ | teaspoon | Chili powder |
| ¾ | teaspoon | Salt |
| ¾ | teaspoon | Pepper |
| 2 | tablespoons | Vegetable oil |
| 1 | Onion, in strips | |
| 4 | Garlic cloves, minced | |
| 1 | teaspoon | Ground cumin |
| pinch | Hot pepper flakes | |
| 1 | Sweet red pepper | |
| 1 | Sweet yellow pepper | |
| 1 | Sweet green pepper | |
| 1 | Zucchini | |
| 1 | teaspoon | Dijon mustard |
| 2 | tablespoons | Fresh coriander, chopped |
| 1 | 10-inch flour tortillas | |
| 2 | Avocados | |
| ⅓ | cup | Lime juice |
Directions
Thinly slice red, green and yellow sweet pepper. Cut zucchini lengthwise then slice.
In bowl, toss steak with chili powder and ¼ ts each of the salt and pepper.
In large nonstick skillet, heat 1 tb of the oil over medium-high heat; cook steak, in 2 batches, stirring, for 2-½ minutes or until browned. Transfer to plate; set aside.
In same skillet, heat remaining oil; cook onion, half of the garlic, ¼ ts cumin and hot pepper flakes for 3 minutes. Add sweet peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp. Return meat to skillet; toss gently, adding mustard and coriander.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through.
Peel and pit avocados; mash with lime juice and remaining garlic, salt and pepper.
Spread 2 tb of avocado mixture over tortillas. Divide beef mixture among tortillas and roll up. Serve with remaining avocado mixture.
Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g carbohydrate High source fibre, good source iron.
Source: Canadian Living magazine Sep 94 - Cover story Recipe by Canadian Living Test Kitchen
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