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Tequila-Marinated Beef-and-Pepper Fajitas

Yield 4 servings (serving size: 1 fajita)
Serve with refried beans and yellow rice, and top with salsa, fat-free sour cream, and guacamole.

Ingredients

  • 1/4 cup tequila
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon ground cumin
  • 1/2 teaspoon vegetable oil
  • 1/4 teaspoon ground red pepper
  • 2 garlic cloves, minced
  • 1 pound flank steak
  • 1 green bell pepper, cut into 4 wedges
  • 1 red bell pepper, cut into 4 wedges
  • 4 (1/4-inch-thick) slices red onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray
  • 4 (8-inch) fat-free flour tortillas

Nutrition Information

  • calories 346
  • caloriesfromfat 30 %
  • fat 11.7 g
  • satfat 4.6 g
  • monofat 4.5 g
  • polyfat 0.7 g
  • protein 26.1 g
  • carbohydrate 28.4 g
  • fiber 2 g
  • cholesterol 58 mg
  • iron 4 mg
  • sodium 577 mg
  • calcium 19 mg

How to Make It

  1. Combine first 9 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour. Remove steak from bag; discard marinade.

  2. Sprinkle bell peppers and onion with salt and pepper.

  3. Heat a large grill pan coated with cooking spray over medium-high heat. Add the bell peppers, and cook for 5 minutes. Turn the bell peppers over, and add the onion. Cook for 5 minutes, turning the onion once. Remove the bell peppers and onion, and keep warm. Add the steak, and cook for 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.

  4. Warm tortillas according to package directions. Arrange about 3 ounces steak, 2 bell pepper wedges, and 1 slice onion down center of a tortilla. Fold sides of tortilla over filling. Repeat the procedure with the remaining tortillas, steak, pepper wedges, and onion slices.