Heart-Smart Fajitas

by Paula Williams

Servings: 8 servings

INGREDIENTS

1 (1 lb.) lean flank steak
8 (8-inch) fat-free flour tortillas
Cooking spray
2 large tomatoes, cut into 1/2-inch-thick wedges
2 medium onions, cut into 1/2-inch-thick wedges
3 tablespoons commercial taco seasoning (3/4 envelope)
2 small garlic cloves, minced
1/2 cup tomato, chopped
1/2 cup iceberg lettuce, shredded
1/2 cup onion, chopped
1/2 cup (2 ounces) reduced-fat sharp cheddar cheese, grated
1/2 cup fat-free sour cream
1/2 cup salsa

INSTRUCTIONS

Trim fat from steak. Slice steak diagonally across grain into thin strips. Heat tortillas according to package directions. Set aside; keep warm. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak; saute 2 minutes or until browned. Add tomato wedges, onions, seasoning, and garlic; stir well. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Divide steak mixture evenly among tortillas; roll up. Top each fajita with 1 tablespoon chopped tomato and 1 tablespoon each of remaining ingredients.

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Tagged: fajitas, mexican add tags

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