Recipe reprinted by permission of Cooking Light magazine. All rights reserved.
Ingredients
1 1/2 cups red bell pepper, thinly sliced (about 1 medium)
1 1/2 cups onion, thinly sliced (about 1 medium)
One (1 pound) flank steak, trimmed and thinly sliced
1 tablespoon chili powder
1 tablespoon fresh lime juice
2 1/2 teaspoons olive oil
3/4 teaspoon salt
8 garlic cloves, minced
8 (6-inch) corn tortillas
3 tablespoons fresh cilantro, chopped
6 tablespoons fat-free sour cream
Instructions
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add bell pepper to pan, and cook 4 minutes. Add onion to pan, and saut
