Leaner Fajitas
Recipe from The
Light Keeper (author unknown)
1 flank steak (about 1 pound), cut into 1 inch strips
1 packet fajitas seasoning (found with the spice mixes)
1 4 ounce can chopped jalapeno peppers (can be omitted)
1/4 cup water
1/4 cup lime juice (fresh or bottled)
1 sliced green pepper
1 sliced red sweet pepper
1 sliced yellow pepper
1 sweet onion, cut in wedges
Garnish:
shredded lettuce
chopped tomato
chopped black olives
prepared salsa
low fat/no fat sour cream
4-8 Low fat tortillas (generally one or two per person)
Combine the meat, seasoning, lime juice, water, peppers, and
onions in large Ziploc bag. Refrigerate at least one hour, although
several hours or overnight is better.
Heat a large non-stick skillet over medium high heat. Drain
marinade from meat and veggies and discard. Put meat and veggies
in pan, saute rapidly. The peppers should char just a bit, meat
should be done to taste.
Serve with tortillas, garnishes, and toppings. Serves 4 --
the trick is to limit the meat, be generous with the peppers,
onions, and garnishes. The fresher the better. Enjoy! This is
a whole meal; not counting the tortillas, it only is about 300
calories at the most. The same technique can be used with lean
pork or chicken or even turkey cutlets.
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