Beef Fajitas With Fruit Salsa
|Beef boneless round steak||1 1⁄2 Pound, cut 1/2 inch thick|
|Frozen orange juice concentrate||3⁄4 Cup (12 tbs), thawed|
|Fat free italian salad dressing||3⁄4 Cup (12 tbs)|
|Chili powder||1 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Oranges||4 , peeled, seeded and chopped|
|Green bell pepper||1⁄2 Cup (8 tbs), chopped|
|Dark sweet cherries||1 Cup (16 tbs), pitted and chopped (Fresh / Frozen)|
|Jalapeno peppers||2 , seeded and finely chopped|
|10 inch flour tortillas||8|
|Onions||2 Medium, cut into thin wedges|
|Non-fat sour cream||1⁄2 Cup (8 tbs)|
Trim fat from beef.
Partially freeze beef; thinly slice beef across the grain into bite-size strips.
Place strips in a plastic bag set into a deep mixing bowl.
For marinade, combine thawed concentrate, salad dressing, chili powder and cloves.
Set aside 1/3 cup of the marinade.
Pour remaining marinade over beef in bag.
Seal bag and turn to coat beef strips.
Marinate in the refrigerator overnight, turning bag occasionally.
For citrus salsa, combine reserved marinade, chopped oranges, green pepper, cherries and jalapenos.
Coven and chill up to 24 hours.
Wrap tortillas in foil and heat in 350°F oven for 10 minutes.
Spray an unheated large nonstick skillet with nonstick coating.
Preheat over medium heat.
Drain beef, discarding marinade.
Add half of the beef and onion wedges to skillet; stir-fry for 3-4 minutes or until onions are crisp-tender and meat is desired doneness.
Remove and repeat this procedure with remaining beef.
Return all meat to skillet; heat through.
Spoon meat mixture onto tortillas.
Drain salsa; spoon onto meat mixture.
Top with nonfat sour cream, if desired.