1 lb. skirt steak, sliced thin
2 Tbsp. H-E-B Texas Originals Fajita Rub, divided
2 Tbsp. chopped garlic
2 Tbsp. canola oil, divided
1 tsp. ground cumin
1 tsp. chili powder
1 onion, chopped
2 green bell peppers, chopped
8 (6-inch) H-E-B Corn Tortillas
2 c. H-E-B Shredded Cheddar Cheese
1 c. H-E-B Low Fat Sour Cream
Heat a large sauté pan on Medium-High.
Rub skirt steak with 1 Tablespoon fajita rub and garlic. Add 1 Tablespoon canola oil and seasoned meat to hot pan. Cook 7 minutes. Remove steak from skillet and set aside.
In the same pan add remaining fajita rub, cumin, chili powder, onions, peppers, and remaining oil. Sauté 5 minutes. Return beef to skillet and sauté an additional 2 minutes.
Serve with warm tortillas, and top with cheese and sour cream.
Calories: 780, Total Fat: 41g, Saturated Fat: 18g, Sodium: 2120mg, Carbohydrates: 48g, Dietary Fiber: 3g, Protein: 47g