Beef-and-Chicken Fajitas with Peppers and Onions |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Save a little money and skip the Mexican restaurant in favor of a homemade meal. The meat and vegetables for these colorful fajita wraps are marinated in a zesty mixture of lime, garlic, and other seasonings, giving them a flavor that's out of this world. Ingredients:
1/4 cup olive oil |
1 teaspoon grated lime rind |
2 1/2 tablespoons fresh lime juice |
2 tablespoons worcestershire sauce |
1 1/2 teaspoons ground cumin |
1 teaspoon salt |
1/2 teaspoon dried oregano |
1/2 teaspoon coarsely ground black pepper |
2 garlic cloves, minced |
1 (14.25-ounce) can low-salt beef broth |
1 (1-pound) flank steak |
1 pound skinned, boned chicken breast |
2 red bell peppers, each cut into 12 wedges |
2 green bell peppers, each cut into 12 wedges |
1 large vidalia or other sweet onion, cut into 16 wedges |
cooking spray |
16 (6-inch) fat-free flour tortillas |
1 cup bottled salsa |
1/4 cup low-fat sour cream |
1/2 cup chopped fresh cilantro |
fresh cilantro sprigs |
Directions:
1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
2. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
3. Prepare grill.
4. Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
5. Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
6. Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.
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