Recipe by Cooking Light July 1998

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Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare the marinade: Combine the first 9 ingredients in a small bowl.

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  • Prepare fajitas: Combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove steak mixture from bag; discard marinade.

  • Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the steak mixture, and stir-fry 5 minutes. Place the steak mixture in a large bowl, and keep warm.

  • Add bell pepper, squash, zucchini, corn, and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender. Add to steak mixture; toss gently.

  • Warm tortillas according to package directions. Arrange 1 cup steak mixture, 1/3 cup tomato, and 1 teaspoon sour cream down center of each tortilla; roll up.

Nutrition Facts

345 calories; calories from fat 27%; fat 10.3g; saturated fat 4.2g; mono fat 4g; poly fat 0.7g; protein 19.9g; carbohydrates 45.5g; fiber 4.4g; cholesterol 42mg; iron 5.9mg; sodium 685mg; calcium 61mg.
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