Directions:
- In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times.
- Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp tender; remove from pan. Add remaining oil and saute meat until no longer pink, about 4 minutes. Add vegetables to pan and heat through.
- To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling. Yield: 4-6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 582.33 Kcal (2438 kJ) | ||
| Calories from fat | 405.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.07g | 69% | |
|---|---|---|---|
| Cholesterol | 100.9mg | 34% | |
| Sodium | 220.17mg | 9% | |
| Potassium | 988.71mg | 21% | |
| Total Carbs | 13.11g | 4% | |
| Sugars | 2.99g | 12% | |
| Dietary Fiber | 8.06g | 32% | |
| Protein | 35.41g | 71% | |
| Vitamin C | 52.3mg | 87% | |
| Iron | 3.4mg | 19% | |
| Calcium | 45.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 205.03 Kcal (858 kJ) | ||
| Calories from fat | 142.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.87g | 69% | |
|---|---|---|---|
| Cholesterol | 35.53mg | 34% | |
| Sodium | 77.52mg | 9% | |
| Potassium | 348.11mg | 21% | |
| Total Carbs | 4.62g | 4% | |
| Sugars | 1.05g | 12% | |
| Dietary Fiber | 2.84g | 32% | |
| Protein | 12.47g | 71% | |
| Vitamin C | 18.4mg | 87% | |
| Iron | 1.2mg | 19% | |
| Calcium | 16mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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