Beef-and-Chicken Fajitas with Peppers and Onions

The meat and vegetables for these colorful wraps are marinated in a zesty mixture of lime, garlic, and other seasonings.

Yield: 8 servings (serving size: 2 fajitas)

Ingredients

• Marinade:
• 1/4  cup  olive oil
• 1  teaspoon  grated lime rind
• 2 1/2  tablespoons  fresh lime juice
• 2  tablespoons  Worcestershire sauce
• 1 1/2  teaspoons  ground cumin
• 1  teaspoon  salt
• 1/2  teaspoon  dried oregano
• 1/2  teaspoon  coarsely ground black pepper
• 2  garlic cloves, minced
• 1  (14.25-ounce) can low-salt beef broth
• 
  Fajitas:
• 1  (1-pound) flank steak
• 1  pound  skinned, boned chicken breast
• 2  red bell peppers, each cut into 12 wedges
• 2  green bell peppers, each cut into 12 wedges
• 1  large Vidalia or other sweet onion, cut into 16 wedges
• Cooking spray
• 16  (6-inch) fat-free flour tortillas
• 1  cup  bottled salsa
• 1/4  cup  low-fat sour cream
• 1/2  cup  chopped fresh cilantro
• Fresh cilantro sprigs

Preparation

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

Nutritional Information

Calories:

407 (31% from fat)

Fat:

14.2g (sat 4.3g,mono 7.1g,poly 1.4g)

Protein:

31.1g

Carbohydrate:

40.6g

Fiber:

5.3g

Cholesterol:

64mg

Iron:

3.9mg

Sodium:

841mg

Calcium:

79mg

Taco Time
Quick-and-easy tacos solve your dinner dilemma. These menus include quick tips and a cooking game plan. Visit CookingLight.com for more., Cooking Light, JUNE 2000