2 red, orange or yellow bell peppers, thinly sliced
85 mL (⅓ cup) chopped fresh cilantro
6 small whole grain or corn tortillas
Lime Sour Cream:
60 mL (¼ cup) light sour cream
2 mL (½ tsp) grated lime zest
30 mL (2 tbsp) lime juice
Using a large knife, thinly slice steak crosswise into thin strips. Toss with chili powder, cumin and pepper.
In a non-stick skillet, heat half of the oil over medium high heat and brown beef. Remove to plate. Add remaining oil in same skillet and sauté onion, bell peppers and cilantro for 4 minutes or until tender crisp. Return beef to skillet and heat through.
For the lime sour cream, in a small bowl, stir together sour cream, lime zest and lime juice.
Divide beef-vegetable mixture among tortillas and top with lime sour cream.