1 pound skirt steak, cut into thin slices
2 tablespoons lime juice
1 teaspoon chili powder
PAM® Original No-Stick Cooking Spray
3 cups bell pepper strips
2 cups vertically sliced red onion
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
8 flour tortillas (6 inch), warmed
|% Daily Value|
|Total Fat||15 g||23%|
|Saturated Fat||5 g||26%|
|Dietary Fiber||4 g||18%|
|Vitamin C||21 mg||35%|
|Vitamin A||673 iu||13%|
Combine steak, lime juice and chili powder in medium bowl. Stir until well coated; set aside.
Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
Add steak mixture to skillet; cook 4 minutes or until browned, stirring occasionally. Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide steak mixture evenly between tortillas.
Use flank steak if skirt steak is not available at the store.
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