8 points<\/p>\n
Yield:\u00a0 4 servings (serving size: 2 tacos)<\/p>\n
Cooking spray
1 1\/2 cups thinly sliced red bell pepper (about 1 medium)
1 1\/2 cups thinly sliced onion (about 1 medium)
1 (1-pound) flank steak, trimmed and thinly sliced
1 tablespoon chili powder
1 tablespoon fresh lime juice
2 1\/2 teaspoons olive oil
3\/4 teaspoon salt
8 garlic cloves, minced
8 (6-inch) corn tortillas
3 tablespoons chopped fresh cilantro
6 tablespoons fat-free sour cream<\/p>\n
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and saut\u00e9 10 minutes or until vegetables are tender. Place pepper mixture in a large bowl; cover and keep warm.<\/p>\n
Add beef to pan; cook 7 minutes or until desired degree of doneness. Add to pepper mixture. Add chili powder, juice, oil, salt, and garlic to bowl; toss to coat.<\/p>\n
Heat tortillas according to package directions. Spoon steak mixture evenly over 8 tortillas. Top each taco with about 1 teaspoon cilantro and 2 1\/4 teaspoons sour cream.<\/p>\n
CALORIES 371 (32% from fat); FAT 13.1g (sat 3.8g,mono 5.7g,poly 1.7g); IRON 2.9mg; CHOLESTEROL 49mg; CALCIUM 164mg; CARBOHYDRATE 36g; SODIUM 608mg; PROTEIN 29g; FIBER 4g<\/p>\n","protected":false},"excerpt":{"rendered":"
8 points Yield:\u00a0 4 servings (serving size: 2 tacos) Cooking spray1 1\/2 cups thinly sliced red bell pepper (about 1 medium)1 1\/2 cups thinly sliced onion (about 1 medium)1 (1-pound) flank steak, trimmed and thinly sliced1 tablespoon chili powder1 tablespoon fresh lime juice2 1\/2 teaspoons olive oil3\/4 teaspoon salt8 garlic cloves, minced8 (6-inch) corn tortillas3 … <\/p>\n