Classic Fajitas
You don't have to use sweet onions here, but they do caramelize better than other onions and add a wonderful depth of flavor to the fajitas. If you want, serve some bottled or homemade salsa on the side to wrap up in the tortillas with the other ingredients.
  • 1 tablespoon chili powder
  • 1 teaspoon oregano
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 2 large sweet onions (Vidalia), halved and thickly sliced
  • 1 red bell pepper, cut lengthwise into flat panels
  • 1 yellow bell pepper, cut lengthwise into flat panels
  • 3/4 pound flank steak
  • 2 tablespoons lime juice
  • Eight low-fat 6-inch flour tortillas
  • 1/3 cup plain fat-free yogurt
  • 2 tablespoons reduced-fat sour cream

1. Preheat the broiler. In medium bowl, combine chili powder, oregano, sugar, and salt. Measure out 1 tablespoon of chili mixture and set aside to use on steak. Add onions to spice mixture remaining in bowl, and toss to coat.

2. Place onions on broiler pan. Place peppers, skin-side up, alongside onions on pan. Broil 4 to 5 inches from heat, turning onions occasionally (do not turn the peppers), until the onions are tender but still slightly crisp and the peppers are charred, about 10 minutes. When cool enough to handle, peel peppers and thickly slice.

3. Brush flank steak with lime juice. Rub reserved tablespoon chili mixture into steak. Broil, turning once, for 10 minutes, or until medium-rare. Let stand 5 minutes before thinly slicing. Meanwhile, place tortillas under broiler for 30 seconds to warm through.

4. In small bowl, combine yogurt and sour cream. Serve each person 2 tortillas, grilled meat, grilled vegetables, and yogurt sauce.

Nutritional Information
Per serving: 467 calories, 11g total fat (3.7g saturated), 50mg cholesterol, 6.2g dietary fiber (1.3g soluble), 65g carbohydrate, 31g protein, 690mg sodium.
Good source of: niacin, vitamin B12, vitamin B6, vitamin C, zinc.

Date Published: 09/19/2005 > Printer-friendly Version

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