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1/4 c. lime juice (2 large limes) 1 tsp. salt 1/2 tsp. garlic powder 1/8 tsp. cayenne pepper 1/4 tsp. black pepper 1 lb. flank steak, trimmed and scored 4 chicken breasts (boneless and skinless) 1 medium red pepper, thinly sliced 1 red and 1 green pepper, cut into thin strips 1 tsp. margarine 6 to 8 (6-inch) tortillas, warmed 1 c. chopped tomatoes 1 c. lettuce, shredded 1 c. picante sauce 6 Tbsp. sour cream Mix lime juice, salt, garlic powder, cayenne and black pepper in large shallow dish. Add steak and chicken; turn to coat. Refrigerate, covered, 4 hours or overnight, turning once in separate dishes. Remove from marinade. Broil or grill 6-inches from heat, turning once until desired doneness (about 8 to 10 minutes for medium rare). Sauté onions and peppers in margarine until soft. Slice steak and chicken across grain into thin strips. Use chicken and beef together or separately. Divide among tortillas and serve with tomatoes, lettuce, picante sauce and sour cream. Yields 6 to 8 servings, depending how big the eaters are. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |