1 1/4 pounds top sirloin steak, trimmed and cut into thin slices
1 medium green bell pepper, halved, seeded, and thinly sliced
1 large red onion, halved and thinly sliced
3 tablespoons chopped fresh cilantro
10 (8-inch) low-fat whole wheat flour tortillas (such as La Banderita)
Fat-free sour cream (optional)
How to Make It
Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl, stirring with a whisk; pour into a large zip-top plastic bag. Add steak, bell pepper, and onion; seal bag, and marinate in refrigerator at least 6 hours, turning bag occasionally.
Preheat oven to 450°.
Transfer steak mixture to a heavy-duty foil bag that has been coated with cooking spray. Roll up bag tightly. Place bag on a jelly-roll pan or baking sheet. Bake at 450° for 40 minutes.
To serve, carefully cut a slit in bag. Sprinkle steak mixture evenly with remaining 1/4 teaspoon salt and cilantro; toss well. Divide mixture evenly among flour tortillas. Serve with fat-free sour cream, if desired.