Ancho Chile-Beef Fajitas with Mango

Ancho Chile-Beef Fajitas with Mango Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Ground ancho chiles add subtle, earthy heat. If you prefer more spice, substitute chipotle chile powder. To prepare a guacamole side dish, combine 3/4 cup chopped avocado, 1 tablespoon finely chopped red onion, 2 teaspoons chopped fresh cilantro, 1 1/2 teaspoons fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper, mashing to desired consistency. Serve immediately with baked tortilla chips.

Yield:

2 servings

Recipe from

Nutritional Information

Calories 450
Caloriesfromfat 0.0 %
Fat 12.9 g
Satfat 3.9 g
Monofat 4.7 g
Polyfat 0.7 g
Protein 30.6 g
Carbohydrate 54.6 g
Fiber 5.2 g
Cholesterol 68 mg
Iron 2.3 mg
Sodium 930 mg
Calcium 86 mg

Ingredients

1 teaspoon fresh lime juice
3/4 teaspoon ground ancho chile powder
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground cumin
1 (8-ounce) beef tenderloin, trimmed and cut into 1/4-inch-thick strips
1 teaspoon olive oil
1/2 cup thinly sliced sweet onion
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
1/2 cup thinly sliced mango
1 plum tomato, coarsely chopped
2 teaspoons low-sodium soy sauce
1 tablespoon chopped fresh cilantro
4 (6-inch) fat-free flour tortillas
2 tablespoons prepared salsa
2 tablespoons reduced-fat sour cream

Preparation

1. Combine lime juice, chile powder, Worcestershire, and cumin in a medium bowl. Add beef; toss well.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers to pan; sauté 4 minutes or until onion is almost tender, stirring occasionally. Add mango and tomato to pan; sauté 1 minute. Add beef mixture; sauté 2 minutes or until desired degree of doneness, stirring occasionally. Add soy sauce; cook 15 seconds. Remove from heat; stir in cilantro.

3. Heat tortillas according to package directions. Place 2 tortillas on each of 2 plates; top each tortilla with about 3/4 cup beef mixture. Top each tortilla with 1 1/2 teaspoons prepared salsa and 1 1/2 teaspoons sour cream.

Note:

David Bonom,

January 2009
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