4 servings (serving size: 1 tortilla, 1/2 cup beef mixture, about 1/2 cup salsa, and 1/4 cup sour cream)
1 pound top sirloin, thinly sliced
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, divided
1 1/4 cups finely chopped tomato (about 1 medium)
1 (2.5-ounce) can sliced ripe olives, drained
1 green onion, finely chopped (about 2 tablespoons)
3 tablespoons chopped fresh cilantro
3 tablespoons lime juice, divided
1 (16-ounce) bag frozen pepper stirfry, thawed
4 (10-inch) flour tortillas, warmed
1 cup nonfat sour cream
How to Make It
Combine steak, chili powder, cumin, and 1/4 teaspoon salt; toss well. Set aside.
Combine tomato, olives, green onion, cilantro, 2 tablespoons lime juice, and remaining 1/4 teaspoon salt; set aside.
Heat a large nonstick skillet over medium- high heat until hot. Coat beef mixture lightly with cooking spray; toss well. Add beef mixture to skillet; cook, stirring constantly, 3 minutes or until browned. Remove beef mixture from skillet. Set aside; keep warm.
Pat pepper stir-fry dry with paper towels; add to skillet. Cook over high heat 4 minutes or until lightly browned. Return beef mixture to skillet. Add remaining 1 tablespoon lime juice; stir well. Serve with tortillas, reserved cilantro and olive salsa, and sour cream.