2 tsp each ground cumin, smoked paprika, coriander and oregano
1/8 tsp cayenne pepper
5 Tbsp canola oil, divided
3 Tbsp chopped fresh cilantro, divided
2 minced garlic cloves
2 Tbsp lime juice
1 tsp lime zest
2 lb flank steak
Salt & pepper
2 large red and yellow peppers, seeded, sliced
2 large onions, sliced
16 fajita-size flour tortillas
1 cup Kraft Cheddar/Mexican Mix Cheese Blend
1 cup low-fat Breakstone's sour cream
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Let's Make It
Heat grill. In skillet over low heat, cook first 6 ingredients, 2 min. Stir often. Transfer to large bowl. Whisk in 4 Tbsp. oil, 2 Tbsp. cilantro, garlic, 2 Tbsp. lime juice and 1 tsp. lime zest. Season steak with salt & pepper. Rub spice mix over steak, place in large plastic resealable bag. Let marinate 2 hours.
Remove from marinade, discard marinade. Grill about 8-10 min. for medium-rare. In skillet over med heat, cook peppers and onions in remaining oil for 4 min. Add remaining cilantro.
Serve sliced steak in tortillas with veggies. Garnish with guacamole, salsa, Kraft Shredded Cheddar/Mexican Cheese and sour cream.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.