Steak Fajitas With Cilantro And Olive Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound top sirloin, thinly sliced |
1 tablespoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon salt, divided |
1 1/4 cups finely chopped tomato (about 1 medium) |
1 (2.5-ounce) can sliced ripe olives, drained |
1 green onion, finely chopped (about 2 tablespoons) |
3 tablespoons chopped fresh cilantro |
3 tablespoons lime juice, divided |
cooking spray |
1 (16-ounce) bag frozen pepper stirfry, thawed |
4 (10-inch) flour tortillas, warmed |
1 cup nonfat sour cream |
Directions:
1. Combine steak, chili powder, cumin, and 1/4 teaspoon salt; toss well. Set aside.
2. Combine tomato, olives, green onion, cilantro, 2 tablespoons lime juice, and remaining 1/4 teaspoon salt; set aside.
3. Heat a large nonstick skillet over medium- high heat until hot. Coat beef mixture lightly with cooking spray; toss well. Add beef mixture to skillet; cook, stirring constantly, 3 minutes or until browned. Remove beef mixture from skillet. Set aside; keep warm.
4. Pat pepper stir-fry dry with paper towels; add to skillet. Cook over high heat 4 minutes or until lightly browned. Return beef mixture to skillet. Add remaining 1 tablespoon lime juice; stir well. Serve with tortillas, reserved cilantro and olive salsa, and sour cream.
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