Skirt Steak Fajita strips

Chicken Fajita strips

2-4 c. diced tomatoes

2 or 3 lg. onions, thinly slivered

4 limes, quartered

1/4 c. chopped flat-leaf parsley or cilantro, for garnish

16 flour tortillas (7 1/2″ diameter), warmed

Tomato Papaya Salsa

2-4 c. guacammole, store-bought or homemade

2-3 c. sour cream

2-3 c. grated Monterey Jack

1.  Arrange steak, chicken, tomatoes, onion & limes decoratively on platter.  Sprinkle w/ parsley.

2.  Place tortillas in napkin-lined basket.  Put other toppings in bowls.

3.  To serve yourself, fill a tortilla w/ steak or chicken; add toppings to taste.  (Don’t overstuff.)  Roll up & enjoy.

Serves 8.

Per serving (1 steak fajita, 1 chicken fajita, + 1/8 of all toppings):  1,240 cal.; 90 g. carbs.; 76 g. pro.; 65 g. fat; 198 mg. chol.

Image via Wikipedia

Image via Wikipedia