- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 tablespoon olive oil or vegetable
oil
- 2 teaspoons chili powder
- 2 garlic cloves minced
- 1 pound beef fajita strips
- 1 onion thinly sliced
- 1 red or green bell pepper cut into
strips
- 4 tortillas warmed
- 1/3 cup purchased guacamole
- 1/3 cup salsa
This recipe makes 4 servings.
In medium glass bowl, combine lime juice,
honey, oil, chili powder and garlic; blend
well. Add beef strips; stir to coat. Cover;
refrigerate 2 to 3 hours to marinate,
stirring occasionally.
Spray large nonstick skillet with nonstick
cooking spray. Heat over medium-high heat
until hot. Add beef and marinade; cook and
stir 2 minutes. Add onion and bell pepper;
cook and stir 2 to 3 minutes or until
vegetables are crisp-tender and beef is no
longer pink. Drain.
To serve, spoon 1/4 of guacamole onto
center of each tortilla. Top each with 1/4
of beef mixture and salsa. Fold bottom edge
of tortilla over filling toward center; fold
sides in toward center, leaving top open. |
