Beef and Mushroom Fajitas
1/4 cup lime juice
1 1/2 teaspoons chili powder
1 teaspoon dried oregano
1 teaspoon sugar
3 cloves garlic, minced
8 ounces beef top round, trimmed of fat and cut into thin strips
4 ounces portobello mushroom or shiitake mushroom caps, cut into 1/2" slices
1/2 Spanish onion, cut into 1/2" slices
1/2 sweet red pepper, cut into 1/2" strips
1/2 yellow pepper, cut into 1/2" strips
Freshly ground black pepper
8 flour tortillas, (7" diameter), heated
In a self-sealing plastic bag, mix the lime juice, chili powder,
oregano, sugar, and garlic. Add the meat and mushrooms, seal the
bag, and press gently to coat the meat with the marinade. Place in
the refrigerator and marinate for 30 minutes. Coat a large non-stick
skillet with no-stick vegetable oil spray. Warm over medium-high
heat. Add the meat, mushrooms, and 2 tablespoons of the marinade.
Cook, stirring frequently, for 4-5 minutes, or until the meat is
cooked. Remove and set aside. Wash and dry the skillet. Coat with
no-stick vegetable oil spray. Warm over medium-high heat. Add the
onions, red peppers, and yellow peppers. Cover and cook for 1 to
2 minutes, or until the onions start to release moisture. Uncover
and cook, stirring frequently, for 4 to 5 minutes, or until the
onions are golden. If necessary, add 1 or 2 teaspoons of water to
prevent sticking. Season to taste with the black pepper and salt
(if using). Place the tortillas on a work surface. Divide the beef
mixture among them, spooning it down the middle. Top with the onions
and peppers. Fold the tortillas to enclose the filling.
to only 1.8 grams per fajita. Garnish each fajita with chopped
fresh cilantro, fat free sour cream, and hot-pepper sauce to taste.
Makes 8 servings.