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Baked Fajita Salad In A Tortilla Basket Recipe
1 pound lean flank steak
1/2 cup chopped onion
1/2 cup tomatillo salsa
1 teaspoon hot sauce
1/4 teaspoon chili powder
4 flour tortillas -- (10-inch)
Vegetable cooking spray
1 teaspoon chili powder
1 cup shredded lettuce
2 cups seeded diced unpeeled tomatoes
1/2 cup nonfat sour cream alternative
1/2 cup Mock Guacamole
1/4 cup sliced green onions
Trim fat from steak; cut steak diagonally into thin slices. Combine steak, onion, and next 3 ingredients in a large zip-top heavy-duty plastic bag. Seal bag; marinate in refrigerator 30 minutes to 1 hour.
Lightly coat both sides of tortillas with cooking spray; sprinkle 1 teaspoon chili powder evenly over both sides of tortillas. Place each tortilla over the bottom of a 10-ounce custard cup coated with cooking spray; shape the tortillas around the cups to form baskets. Place cups on a baking sheet; bake at 375 degrees for 10 minutes or until tortillas are crisp. Set aside; let cool.
Coat a large nonstick skillet with cooking spray, and place over medium high heat until hot. Add steak mixture, and saut 3 minutes or until desired degree of doneness.
To serve, place 1/4 cup shredded lettuce, 3/4 cup steak mixture, and 1/2 cup diced tomato into each tortilla basket. Top each with 2 tablespoons sour cream alternative and 2 tablespoons Mock Guacamole. Sprinkle each serving with 1 tablespoon sliced green onions. Yield: 4 servings.
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