Ancho Chile-Beef Fajitas with Mango

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 450
  • Calories from fat: 0.0%
  • Fat: 12.9g
  • Saturated fat: 3.9g
  • Monounsaturated fat: 4.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 30.6g
  • Carbohydrate: 54.6g
  • Fiber: 5.2g
  • Cholesterol: 68mg
  • Iron: 2.3mg
  • Sodium: 930mg
  • Calcium: 86mg

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. 1. Combine lime juice, chile powder, Worcestershire, and cumin in a medium bowl. Add beef; toss well.
  2. 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. 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.
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