Ancho Chile-Beef Fajitas with Mango |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ground ancho chiles add subtle, earthy heat. If you prefer more spice, substitute chipotle chile powder. To prepare a guacamole side dish, combine 3/4 cup chopped avocado, 1 tablespoon finely chopped red onion, 2 teaspoons chopped fresh cilantro, 1 1/2 teaspoons fresh lemon juice, 1/4 teaspoon salt, and 1/8 teaspoon ground red pepper, mashing to desired consistency. Serve immediately with baked tortilla chips. Ingredients:
1 teaspoon fresh lime juice |
3/4 teaspoon ground ancho chile powder |
1/2 teaspoon worcestershire sauce |
1/4 teaspoon ground cumin |
1 (8-ounce) beef tenderloin, trimmed and cut into 1/4-inch-thick strips |
1 teaspoon olive oil |
1/2 cup thinly sliced sweet onion |
1/2 cup thinly sliced red bell pepper |
1/2 cup thinly sliced green bell pepper |
1/2 cup thinly sliced mango |
1 plum tomato, coarsely chopped |
2 teaspoons low-sodium soy sauce |
1 tablespoon chopped fresh cilantro |
4 (6-inch) fat-free flour tortillas |
2 tablespoons prepared salsa |
2 tablespoons reduced-fat sour cream |
Directions:
1. Combine lime juice, chile powder, Worcestershire, and cumin in a medium bowl. Add beef; toss well.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers to pan; sauté 4 minutes or until onion is almost tender, stirring occasionally. Add mango and tomato to pan; sauté 1 minute. Add beef mixture; sauté 2 minutes or until desired degree of doneness, stirring occasionally. Add soy sauce; cook 15 seconds. Remove from heat; stir in cilantro.
3. Heat tortillas according to package directions. Place 2 tortillas on each of 2 plates; top each tortilla with about 3/4 cup beef mixture. Top each tortilla with 1 1/2 teaspoons prepared salsa and 1 1/2 teaspoons sour cream.
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