- 1 1/4 pounds flank steak
- 1 cup fresh lime juice (about 6 limes)
- 2/3 cup beer
- 4 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 garlic cloves, minced
- 1 1/4 pounds skinned, boned chicken breast
- Cooking spray
- 1 tablespoon olive oil
- 2 cups vertically sliced onion (about 2 large onions)
- 2 cups red bell pepper strips (about 2 peppers)
- 2 cups green bell pepper strips (about 2 peppers)
- 12 (10-inch) flour tortillas
- 1 1/2 cups diced seeded tomato (about 1 large)
- 1/2 cup minced fresh cilantro
- calories 378
- caloriesfromfat 30 %
- fat 12.4 g
- satfat 3.5 g
- monofat 5.3 g
- polyfat 2.3 g
- protein 26.8 g
- carbohydrate 38.7 g
- fiber 3.3 g
- cholesterol 57 mg
- iron 4.1 mg
- sodium 444 mg
- calcium 97 mg
How to Make It
Trim fat from steak, and score a diamond pattern on both sides of steak.
Combine juice and next 7 ingredients (juice through garlic) in a small bowl. Divide marinade equally between 2 large zip-top plastic bags, adding steak to 1 bag and chicken to the other. Seal bags, and marinate in refrigerator 6 hours or overnight, turning bags occasionally. Remove steak and chicken from bags, discarding marinade.
Prepare grill or broiler.
Place steak on a grill rack or broiler pan coated with cooking spray, and cook 10 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done. Cut chicken into thin slices.
Heat oil in a large nonstick skillet over medium heat. Add onion and bell peppers; sauté 10 minutes or until onion mixture begins to brown.
Warm tortillas according to package directions.
Spoon steak or chicken, onion mixture, tomato, and cilantro down center of each tortilla; roll up.