Fajitas: Ancho Chile Beef Fajitas with Mangos
Ingredients
- 16 oz. beef tenderloin, sliced into 1/4” strips
- 2 t. fresh lime juice
- 1-1/2 t. ground ancho chili powder
- 1 t. Worcestershire sauce
- 1/2 t. ground cumin
- 1-2 Tbls. olive oil
- 1 c. thinly sliced sweet onion
- 1 c. thinly sliced red bell pepper
- 1 c. thinly sliced green bell pepper
- 1 c. mango, peeled and thinly sliced (1 large)
- 1-2 plum tomatoes, coarsely chopped
- 2 Tbls. chopped fresh cilantro
- 4 t. low–sodium soy sauce
- 8 soft whole wheat tortillas
- 1/4 - 1/2 c. prepared salsa
- 1/4 – 1/2 c. low fat sour cream
Guacamole
- 3/4 c. chopped avocado (2)
- 1 Tbls. finely chopped red onion
- 2 t. chopped fresh cilantro
- 1-1/2 t. fresh lemon juice
- 1/4 t. salt
- 1/8 t. ground red pepper
Instructions
Combine lime juice, chili powder, Worcestershire and cumin in a medium bowl. Add beef; toss well. Transfer to a zip lock bag and marinade a couple of hours.
Heat oil in a large non-stick skillet over med-high heat. Add onion, and peppers to pan; sauté 4 minutes or until onion is almost tender, stirring occasionally.
Add mango and tomato to pan; sauté 1-2 minutes or until desired degree of doneness, stirring occasionally. Remove vegetables and mango from pan and set aside.
Add a little oil to the pan and cook the beef until cooked through; drain fat.
Return vegetables and mango to the pan and add soy sauce; cook 15 seconds. Remove from heat; stir in cilantro.
Warm tortillas in the microwave for a couple of seconds, or wrap in foil and heat in the oven at 300 degrees for about 5 minutes until warm.
On each tortilla, top with 3/4 cup beef mixture, a little prepared salsa and sour cream. Serves 4.
Serve with Guacamole. Combine all ingredients and mash to desired consistency. Make just before serving (it will turn brown if made too far in advance). Can also serve with baked tortilla chips.