Yield: 4 servings
|¼ pounds||Flank Steak|
|2 teaspoons||Ground Cumin|
|2 teaspoons||Chili Powder|
|⅛ teaspoon||Garlic Powder|
|⅛ teaspoon||Black Pepper|
|⅛ teaspoon||Ground Red Pepper|
|4 \N||Flour Tortillas|
|1 teaspoon||Vegetable Oil|
|2 cups||Sliced Onion|
|⅓ cup||Green Bell Peppers; Julienned|
|⅓ cup||Red Bell Peppers; Julienned|
|⅓ tablespoon||Lime Juice|
|¼ cup||Fat-Free Sour Cream|
|\N \N||Green Salsa; Optional|
|\N \N||Cilantro Sprigs; Optional|
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@...> on Oct 25, 1999, converted by MM_Buster v2.0l.