Beef-and-Chicken Fajitas with Peppers and Onions

Save a little money and skip the Mexican restaurant in favor of a homemade meal. The meat and vegetables for these colorful fajita wraps are marinated in a zesty mixture of lime, garlic, and other seasonings, giving them a flavor that's out of this world.

Yield: 8 servings (serving size: 2 fajitas)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 407
  • Calories from fat: 31%
  • Fat: 14.2g
  • Saturated fat: 4.3g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 1.4g
  • Protein: 31.1g
  • Carbohydrate: 40.6g
  • Fiber: 5.3g
  • Cholesterol: 64mg
  • Iron: 3.9mg
  • Sodium: 841mg
  • Calcium: 79mg

Ingredients

  • Marinade:
  • 1/4 cup olive oil
  • 1 teaspoon grated lime rind
  • 2 1/2 tablespoons fresh lime juice
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon coarsely ground black pepper
  • 2 garlic cloves, minced
  • 1 (14.25-ounce) can low-salt beef broth
  • Fajitas:
  • 1 (1-pound) flank steak
  • 1 pound skinned, boned chicken breast
  • 2 red bell peppers, each cut into 12 wedges
  • 2 green bell peppers, each cut into 12 wedges
  • 1 large Vidalia or other sweet onion, cut into 16 wedges
  • Cooking spray
  • 16 (6-inch) fat-free flour tortillas
  • 1 cup bottled salsa
  • 1/4 cup low-fat sour cream
  • 1/2 cup chopped fresh cilantro
  • Fresh cilantro sprigs

Preparation

  1. To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
  2. To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
  3. Prepare grill.
  4. Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.
  5. Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.
  6. Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.
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