Cooking Done Light

These flavorful tortillas are a breeze to throw together and will be ready in no time. The easy tropical salsa can double as a great low-fat dip for baked tortilla chips, or a as a topping for quesadillas. If you are not a fan of fruit salsas, just use your favorite homemade or store bought salsa in it’s place. These fajitas are filling enough to stand alone for lunch, but if you are serving them for dinner, pair them with a side of traditional rice and beans for a delicious Mexican meal. And with the calories you’ll save by making this healthy version, you can keep the fiesta going by treating yourself to an ice cold margarita!! YUM!!

4 whole wheat tortillas

1 pound flank steak, cut into thin strips

1 tomato, chopped into large chunks

1 jalapeno pepper, seeded and chopped

1 green or red bell pepper, seeded and thinly sliced

2 teaspoons olive oil

2 teaspoons worcestershire sauce or liquid smoke (optional)

2 teaspoons chili powder

1 teaspoon dried ground coriander

1/2 teaspoon dried oregano

1 large mango chopped

1 plum tomato, chopped

1 cup thinly sliced red onion plus 2 tablespoons chopped red onion

1 tablespoon fresh cilantro, chopped

2 tablespoons lime juice

Combine the mango, plum tomato, chopped onion, cilantro, and 1 tablespoon of the lime juice in a medium sized bowl; toss well to mix and set aside.

Combine the steak, chili powder, coriander and oregano in another bowl; turn the meat to coat it with the spices.

Heat the oil in a large nonstick skillet over medium-high heat and add the steak, sliced onion, bell pepper, jalapeno, and worcestershire. Cook stirring occasionally, for about 6 minutes. Add the tomato chunks, and cook until the steak is done to taste (about 1 more minute for medium-rare, longer if you like your steak more well done). Remove the skillet from the heat and stir in the remaining 1 tablespoon lime juice.

Mound 1/4 of the beef mixture in a strip down the center of each tortilla; fold the bottom “flap” up over the filling, and then fold the two side over. Serve with the mango salsa on the side.

Makes 4 servings. Per serving: 289 calories, 4 g total fat, 1.5 g saturated fat, o g trans fat, 24 g carbohydrates, 13 g fiber, 0 g added sugar, 31 g protein, 451 mg sodium, 42 mg cholesterol.