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Categories:
flank steak salt poblano peppers red bell pepper yellow bell pepper lime juice fresh cilantro olive oil freshly ground black pepper cooking spray olive oil onion flour tortillas sour cream Cheddar cheese
Viewed: 32 - Published at: 8 months agoIngredients
- 1/2 pound flank steak
- 1 tablespoon salt-free fajita or Mexican seasoning
- 2 medium poblano peppers, halved and seeded
- 1 red bell pepper, halved and seeded
- 1 yellow bell pepper, halved and seeded
- 3 tablespoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons olive oil
- 1/2 teaspoon freshly ground black pepper
- Cooking spray
- 1 teaspoon olive oil
- 1 large onion, sliced
- 6 (10-inch) fat-free flour tortillas
- 6 tablespoons fat-free sour cream
- 3/4 cup reduced-fat shredded Cheddar cheese
Method
- Prepare Avocado Picadillo; cover and chill.
- Rub both sides of meat with fajita seasoning; place in a large zip-top plastic bag, and marinate in refrigerator at least 8 hours.
- Place peppers in a zip-top plastic bag. Stir together lime juice and next 3 ingredients; pour over peppers. Marinate in refrigerator at least 2 hours.
- Prepare grill.
- Place meat and peppers (skin sides down) on grill rack coated with cooking spray; grill, covered, 12 minutes. Remove peppers, and place in a zip-top plastic bag 10 minutes. Turn meat, and grill 10 minutes or until desired degree of doneness. Let stand 5 minutes. Cut meat diagonally across grain into thin slices. Remove skins from peppers, and cut peppers into strips.
- Heat oil in a large nonstick skillet over medium heat. Add onion; saute 15 minutes or until lightly browned.
- Heat tortillas according to package directions.
- Divide meat and vegetables evenly among tortillas. Top each tortilla with 1 tablespoon sour cream, 2 1/2 tablespoons Avocado Picadillo, and 2 tablespoons cheese; roll up.
