Beef-and-Chicken Fajitas with Peppers and Onions
"Save a little money and skip the Mexican restaurant in favor of a homemade meal. The meat and vegetables for these colorful fajita wraps are marinated in a zesty mixture of lime, garlic, and other seasonings, giving them a flavor that's out of this world...."
INGREDIENTS
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Marinade:
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1/4 cup olive oil
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1 teaspoon grated lime rind
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2 1/2 tablespoons fresh lime juice
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2 tablespoons Worcestershire sauce
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1 1/2 teaspoons ground cumin
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1 teaspoon salt
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1/2 teaspoon dried oregano
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1/2 teaspoon coarsely ground black pepper
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2 garlic cloves, minced
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1 (14.25-ounce) can low-salt beef broth
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Fajitas:
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1 (1-pound) flank steak
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1 pound skinned, boned chicken breast
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2 red bell peppers, each cut into 12 wedges
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2 green bell peppers, each cut into 12 wedges
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1 large Vidalia or other sweet onion, cut into 16 wedges
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Cooking spray
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16 (6-inch) fat-free flour tortillas
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1 cup bottled salsa
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1/4 cup low-fat sour cream
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1/2 cup chopped fresh cilantro
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Fresh cilantro sprigs
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