• 3 tablespoons fresh lime juice
• 2 tablespoons olive oil
• 2 tablespoons tequila or orange juice
• 2 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon salt
• 1 teaspoon dried oregano leaves, crushed

• 1 pound Coleman Natural Top Round Steak, cut into 8-inch long by 1-inch wide strips
• 4 fresh Anaheim green chiles, seeded and cut into 1-inch pieces
• 1 small red onion, cut into wedges
• 1 small yellow bell pepper, cut into 1-inch squares
• 1 small green bell pepper, cut into 1-inch squares

• 8 fajita size (8-inch) flour tortillas
• 1/2 cup green chile salsa
• 1/4 cup low fat sour cream

Preparation

In small bowl, combine marinade ingredients. Pour into nonreactive pan or sealable plastic bag. Add meat, cover and marinate while preparing vegetables. Remove meat from marinade and thread onion, peppers, chiles and meat onto skewers. Grill over medium coals for 4 minutes per side or until cooked to taste. Slide meat and vegetables off skewer into flour tortillas and serve with salsa and a dollop of sour cream.

Nutrients per serving: Calories 481; protein 30g; fat 18g (saturated fat 7g); carbohydrates 51g; dietary fiber 5g; cholesterol 56g; iron 7mg; sodium 1086 mg.

Serve with rice and spicy pinto beans.
Hint: If using wooden skewers, soak in water for 15 minutes prior to assembling meat and vegetables.

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