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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Ingredients:
1 lb flank steak, cut in thin strips |
2 teaspoons chili powder |
1 teaspoon ground coriander |
1/2 teaspoon ground oregano |
1 mango, chopped in 1/2 inch pieces |
1 plum tomato, chopped |
1 cup thinly sliced red onion, divided |
2 tablespoons lime juice, divided |
2 tablespoons chopped cilantro |
3/4 teaspoon salt, divided |
1 tablespoon canola oil |
1 cup thinly sliced green bell pepper |
1/4 teaspoon cayenne pepper, to taste |
2 teaspoons worcestershire sauce |
4 flour tortillas (10-inch) |
Directions:
1. In a bowl, combine steak, chili powder, coriander and oregano.
2. In another bowl, combine mango, tomato, 1/4 cup of the red onion, 1 tablespoon of the lime juice, cilantro and 1/4 teaspoon of the salt.
3. Set the salsa aside.
4. Heat oil in a large nonstick pan set over medium high heat.
5. Add steak, remaining onion, remaining salt, green pepper, cayenne and worcestershire sauce and cook, stirring frequently, for 6 to 7 minutes, or until vegetables are softened and meat is cooked to desired degree of doneness.
6. Remove from heat and stir in remaining lime juice.
7. Heat the tortillas according to package directions.
8. Working with one at a time, place a tortilla on the work surface and spoon 1/4 of the meat mixture in a strip down the center.
9. Spoon 1/4 of the salsa over the meat, then roll up the tortilla by folding the bottom flap up over the filling and then rolling the sides in to form a tube shape with an opening at one end.
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