Steak and Chicken Fajitas with Peppers and Onions

Serving--2 fajitas
Ingredients
Marinade:

• 1/4 cup olive oil
• 1 teaspoon grated lime rind
• 2 1/2 tablespoons fresh lime juice
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon coarsely ground black pepper
• 2 garlic cloves, minced
• 1 (14.25-ounce) can low-salt beef broth
• 
  Fajitas:
• 1 (1-pound) flank steak
• 1 pound skinned, boned chicken breast
• 2 red bell peppers, each cut into 12 wedges
• 2 green bell peppers, each cut into 12 wedges
• 1 large Vidalia or other sweet onion, cut into 16 wedges
• Cooking spray
• 16 (6-inch) fat-free flour tortillas
• 1 cup bottled salsa
• 1/4 cup low-fat sour cream
• 1/2 cup chopped fresh cilantro
• Fresh cilantro sprigs

Preparation

To prepare marinade, combine first 10 ingredients in a large bowl; set aside.

To prepare fajitas, trim fat from steak. Score a diamond pattern on both sides of the steak. Combine 1 1/2 cups marinade, steak, and chicken in a large zip-top plastic bag. Seal and marinate in refrigerator 4 hours or overnight, turning occasionally. Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag. Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.

Prepare grill.

Remove steak and chicken from bag; discard marinade. Remove vegetables from bag; reserve marinade. Place reserved marinade in a small saucepan; set aside. Place steak, chicken, and vegetables on grill rack coated with cooking spray; cook 8 minutes on each side or until desired degree of doneness.

Wrap tortillas tightly in foil; place tortilla packet on grill rack the last 2 minutes of grilling time. Bring reserved marinade to a boil. Cut steak and chicken diagonally across the grain into thin slices. Place the steak, chicken, and vegetables on a serving platter; drizzle with reserved marinade.

Arrange about 1 ounce steak, about 1 ounce chicken, 3 bell pepper wedges, and 1 onion wedge in a tortilla; top with 1 tablespoon salsa, about 1 teaspoon sour cream, and 1/2 tablespoon cilantro. Fold sides of tortilla over filling. Garnish with cilantro sprigs, if desired. Serve immediately.

Calories: 407 (31% from fat)