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Southwestern Fajitas with Pico de Gallo

Source of Recipe

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Southwestern Fajitas with Pico de Gallo

Apidra® - internet
WW Points
Serves 4; serving size: 2 Fajitas

1 lb beef top round or sirloin steak (trimmed of fat), cut into 3/4 –inch thick strips
3 Tbsp lime juice
2 Tbsp Smart Balance Omega oil
2 large cloves garlic, crushed
1 cup tomatoes, chopped
1/2 cup zucchini, diced
1/4 cup cilantro, chopped
1/4 cup salsa
8 small, whole-wheat flour tortillas
Lime wedges (optional)
Cilantro sprig (optional)

Place beef strips in a resealable plastic bag; add 2 Tbsp lime juice, oil, and garlic, turning to coat. Securely close bag and marinate in refrigerator for 2 hours or longer, turning once.

In a medium bowl, prepare the Pico de Gallo: combine tomatoes, zucchini, cilantro, salsa, and 1 Tbsp lime juice, mixing well. Remove steak from marinade, discard marinade. Place steak on a grill over medium ash-covered coals. Grill top round steak, uncovered, for 8-9 minutes (10-12 for top sirloin steak) for medium-rare to medium doneness, turning occasionally.

Wrap tortillas in heavy-duty aluminum foil. During the last 5 minutes of cooking, place wrapped tortillas on outer edge of grill, turning occasionally. Serve beef in tortillas with Pico de Gallo and optional lime wedges and cilantro sprigs.

One serving (2 Fajitas) equals: Calories: 360 (Calories from Fat: 110); Total Fat: 12g (Saturated Fat: 1.8g, Trans Fat: 0g); Cholesterol: 60mg; Sodium: 525mg; Total Carbohydrate: 32g; Dietary Fiber: 5g; Sugars: 4g; Protein: 29g ++++ WWP: 7