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Categories:
lime juice ground ancho chile powder Worcestershire sauce ground cumin beef tenderloin olive oil sweet onion red bell pepper green bell pepper mango tomato soy sauce fresh cilantro flour tortillas salsa sour cream
Viewed: 42 - Published at: 2 years agoIngredients
- 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
Method
- Combine lime juice, chile powder, Worcestershire, and cumin in a medium bowl. Add beef; toss well.
- Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell peppers to pan; saute 4 minutes or until onion is almost tender, stirring occasionally. Add mango and tomato to pan; saute 1 minute. Add beef mixture; saute 2 minutes or until desired degree of doneness, stirring occasionally. Add soy sauce; cook 15 seconds. Remove from heat; stir in cilantro.
- 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.
