Trim fat from steak. Slice steak diagonally across grain into thin strips, and set aside. Heat oil in a large nonstick skillet over medium-high heat. Add onion and next 3 ingredients; saute 4 minutes or until tender. Remove vegetables from skillet; set aside. Add steak to skillet; saute 3 minutes or until done. Return vegetables to skillet. Add cumin and next 2 ingredients; saute 2 minutes or until thoroughly heated. Remove from heat; stir in lime juice. Divide mixture evenly between the tortillas; top each with 1 tablespoon sour cream. Yield: 2 servings. Per serving: 440 Calories; 15g Fat (30% calories from fat); 26g Protein; 54g Carbohydrate; 44mg Cholesterol; 386mg Sodium Recipe by: Cooking Light, October 1994, page 142 Posted to MC-Recipe Digest V1 #433 by firstname.lastname@example.org on Jan 28, 1997.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 2|
|Calories from Fat: 94 (23%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 3.3g||17 %|
|Monounsaturated Fat 4.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 30.7mg||9 %|
|Sodium 243.3mg||8 %|
|Potassium 1256.4mg||33 %|
|Total Carbohydrate 53.1g||16 %|
|Dietary Fiber 6.8g||27 %|
|Sugars, other 46.3g|
|Protein 29.7g||42 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 403
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