Spicy Steak Fajitas

Mission

8 small size flour tortillas, warmed

½ cup chunky salsa, medium

2 tablespoons lime juice

1pound flank steak, thinly sliced (across the grain)

½ teaspoon olive oil

½ cup red bell pepper, sliced into thin strips

½ cup green bell pepper, sliced into thin strips

½ cup onion, sliced into thin strips

1 teaspoon red pepper, crushed

1 teaspoon chile powder

½ cup fat-free sour cream

Slices of fresh avocado

Just enough chopping to make you feel alive.

Combine lime juice and flank steak. Heat olive oil in nonstick skillet over medium-high heat; saute steak approximately 4 minutes. Add green and red bell peppers, onion, crushed red pepper and chili powder; saute approximately 4 minutes. 

It's a glorious, glorious smell. 

Evenly spoon cooked steak & vegetable mix into each of the eight warmed flour tortillas. Serve 2 fajitas per person, with salsa, dollops of sour cream and slices of fresh avocado.

Hard to find little gluten-free tortillas, so we each had one large fajita instead of two smaller ones.

My Rating: 4/5 "These have a nice amount of kick to 'em! The sour cream and avocado cool things down so they're palatable and refreshing, but that little pop! of pizzazz will keep you coming back for more. If this is too much pizzazz for you just tone down the spices and let the meaty citrusy flavor shine through even more. Either way it's a win."