Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ¼ pounds | Flank Steak |
| 2 teaspoons | Ground Cumin |
| 2 teaspoons | Chili Powder |
| ¼ teaspoon | Salt |
| 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.