Nutritional Information Per Serving
Calories: 378
Fat: 12.4g
Protein: 26.8g
Carbohydrates: 38.7g
Fiber: 3.3g
Cholesterol: 57mg
Iron: 4.1mg
Sodium: 444mg
Calcium: 97mg




Servings
Serves 12, serving size 1 tortilla, 2 ounces meat, 1/2 cup onion mixture, 2 tablespoons tomato, and 2 teaspoons cilantro


Time To Cook
Total cooking time: Overnight marinade & day of serving 25 minutes.
Tex - Mex Mixed Beef & Chicken Fajitas With Peppers & Onions

Ingredients
  • 1 1/4 pounds flank steak
  • 1 cup fresh lime juice, about 6 limes
  • 2/3 cup Corona beer
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano & 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 garlic cloves, minced
  • 1 1/4 pounds boneless fajita ready chicken breast strips
  • Cooking spray of your choice & 1 tablespoon olive oil
  • 2 cups vertically sliced yellow or sweet onions,
    about 2 large onions
  • 4 cups red & green bell pepper strips, about 4 peppers
  • 12 fajita - 10 inch size flour tortillas
  • 1 1/2 cups diced seeded tomato, about 1 large tomato
  • 1/2 cup minced fresh cilantro
Directions
  
  1. Trim fat from steak, and score a diamond pattern on both sides of steak.
  2. Combine juice and next 7 ingredients (juice through garlic) in a small bowl. Divide marinade equally between 2 large zip-top plastic bags, adding steak to 1 bag and chicken to the other. Seal bags, and marinate in refrigerator 6 hours or overnight, turning bags occasionally. Remove steak and chicken from bags, discarding marinade.
  3. Prepare grill or broiler. Place steak on a grill rack or broiler pan coated with cooking spray, and cook 10 minutes on each side or until desired degree of doneness. Cut steak diagonally across grain into thin slices. Place chicken on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until done. Cut chicken into thin slices.
  4. Heat oil in a large nonstick skillet over medium heat. Add onion and bell peppers; sauté 10 minutes or until onion mixture begins to brown.
  5. Warm tortillas according to package directions. Spoon steak or chicken, onion mixture, tomato, and cilantro down center of each tortilla; roll up.

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