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.
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
How to Make It
Combine lime juice, chile powder, Worcestershire, and cumin in a medium bowl. Add beef; toss well.
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.
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.
Really enjoyed this dish. I used dried chipotle rather than ancho because that's what we had, a piece of flank steak for the same reason, and anaheim instead of green bell pepper for a little extra punch. Oh, and I stirred in the mango after taking the pan off the heat Very filling and delicious. We ate this with refried black beans and steamed summer squash.
This is easy, fast and very tasty. My kids (age 2, 5 and 7) love it - it's become a regular everyday meal at our house. We've used sirloin and NY strip instead of tenderloin, and have used lemon instead of lime, skipped the cilantro (when none in the fridge) and it's always good even with some substitutions. We serve it with white or brown rice and pureed black bean dip w/ tortilla chips.
Terrific flavors and bright colors. Used under-ripe mango & corn tortillas instead of flour. Served with the recommended chunky guacamole. Also made the simple black beans from CL's Flank Steak with Mojo Relish.
What an easy, flavorful meal. Next time I will try it with mangoes, just trying to keep the carb level down. I was amazed at how flavorful the meat was with such a short marinating time. I couldn't find ancho or chipotle chile powder, so I substituted chili powder. This meal took 30 minutes to make and only one skillet. I think that this could benefit with a corn and black bean salsa, but overall a solid recipe.
i used a homemade chili powder for the beef and lemon juice instead of lime. The dish tasted well, quick and easy. Cooking was basic so it is easy for any level of cook. i like the fresh mango with the onions and peppers. added some hot sauce for a little zip.
Excellent, quick meal and surprisingly warming on a cold night. The only thing I didn't like was that the recommended jarred mango got a little mushy. Next time I'll use either fresh or frozen. I used a well-trimmed, single ribeye steak, perfect for 3 people to have 2 fajitas each. I also found a great fat-free tortilla: La Banderita (Ole Mexican Foods). It was so soft and tender out of the pkg, not at all like usual FF ones. Served w/ CL's Zesty Three Bean & Roasted Corn Salad. Yum.
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