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Ingredients:
1 lb sirloin steak, thin strips
1 1/2 tsp chili powder
3/4 tsp salt
3/4 tsp pepper
2 tbsp vegetable oil
1 onion, in strips
4 garlic cloves, minced
1 tsp ground cumin
1 pinch hot pepper flakes
1 sweet red pepper
1 sweet yellow pepper
1 sweet green pepper
1 zucchini
1 tsp dijon mustard
2 tbsp fresh coriander, chopped
1 10-inch flour tortillas
2 avocados
1/3 cup lime juice
Instructions:
Thinly slice red, green and yellow sweet pepper. Cut zucchini
lengthwise then slice.
In bowl, toss steak with chili powder and 1/4 ts each of the salt and
pepper.
In large nonstick skillet, heat 1 tb of the oil over medium-high
heat; cook steak, in 2 batches, stirring, for 2-1/2 minutes or until
browned. Transfer to plate; set aside.
In same skillet, heat remaining oil; cook onion, half of the garlic,
1/4 ts cumin and hot pepper flakes for 3 minutes. Add sweet peppers
and zucchini; cook, stirring, for 3 minutes or until tender-crisp.
Return meat to skillet; toss gently, adding mustard and coriander.
Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5
minutes or until warmed through.
Peel and pit avocados; mash with lime juice and remaining garlic,
salt and pepper.
Spread 2 tb of avocado mixture over tortillas. Divide beef mixture
among tortillas and roll up. Serve with remaining avocado mixture.
Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g
carbohydrate High source fibre, good source iron.
Source: Canadian Living magazine Sep 94 - Cover story Recipe by
Canadian Living Test Kitchen
[-=PAM=-] PA_Meadows@msn.com
Servings: 6
Never serve oysters in a month that has no paycheck in it. P. J. O'Rourke
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