Try this Lamb Fajitas with Cucumber-Dill Sauce recipe, or contribute your own.
Suggest a better description1. Trim fat from lamb, and cut into thin strips. Combine lamb and next 5 ingredients (lamb through garlic) in a zip-top heavy-duty plastic bag; seal bag, and shake well to coat. Marinate in refrigerator 20 minutes. 2. Heat tortillas according to package directions. 3. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add lamb; saute 6 minutes. Divide lamb evenly among tortillas; sprinkle with mint, and roll up. Serve with Cucumber-Dill Sauce. Yield: 4 servings (serving size: 1 fajita and 6 tablespoons sauce). CALORIES 324 (27% from fat); FAT 9.6g (sat 2.3g, mono 4.6g, poly 1.9g); PROTEIN 25.3g; CARB 32.8g; FIBER 1.8g; CHOL 56mg; IRON 3.5mg; SODIUM 471mg; CALCIUM 193mg. Cucumber-Dill Sauce: Combine all ingredients in a small bowl; stir well. Cover and chill. Yield: 1 1/2 cups (serving size: 6 tablespoons). CALORIES 38 (2% from fat); FAT 0.1g (sat 0.1g, mono 0g, poly 0g); PROTEIN 3.5g; CARB 5.7g; FIBER 0.2g; CHOL 1mg; IRON 0.2mg; SODIUM 45mg; CALCIUM 121mg. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Cooking Light Magazine, January/February 1996 Posted to MC-Recipe Digest by "Mega-bytes"
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Serving Size: 1 Serving (144g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 257 | ||
Calories from Fat: 136 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.1g | 20 % | |
Saturated Fat 6.4g | 32 % | |
Monounsaturated Fat 6.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 59.1mg | 18 % | |
Sodium 80.3mg | 3 % | |
Potassium 338.2mg | 9 % | |
Total Carbohydrate 11.9g | 4 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 11.7g | ||
Protein 17.8g | 25 % | |
Powered by: USDA Nutrition Database 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: 257
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