This is an excellent meal to make for your whole family.

Ingredients

* 1/4 C. lime juice
* 1 1/2 tsp. chili powder
* 1 tsp. dried oregano
* 1 tsp. sugar
* 3 cloves garlic, minced
* 8 oz. beef top round, trimmed of fat and cut into thin strips
* 4 oz. Portobello mushroom or shiitake mushroom caps cut into ½ inch slices
* 1/2 Spanish onion, cut into 1/2" slices
* 1/2 sweet red pepper, cut into 1/2" strips
* 1/2 yellow pepper, cut into 1/2" strips
* Freshly ground black pepper
* Salt (optional)
* 8 flour tortillas, (7 inch diameter), heated

Directions

In a self-sealing plastic bag, mix the lime juice, chili powder, oregano, sugar, and garlic. Add the meat and mushrooms seal the bag, and press gently to coat the meat with the marinade. Place in the refrigerator and marinate for 30 minutes. Coat a large non-stick skillet with no-stick vegetable oil spray. Warm over medium-high heat. Add the meat, mushrooms, and 2 Tbs. of the marinade. Cook, stirring frequently, for 4-5 minutes, or until the meat is cooked. Remove and set aside. Wash and dry the skillet. Coat with no-stick vegetable oil spray. Warm over medium-high heat. Add the onions, red peppers, and yellow peppers. Cover and cook for 1 to 2 minutes, or until the onions start to release moisture. Uncover and cook, stirring frequently, for 4 to 5 minutes, or until the onions are golden. If necessary, add 1 or 2 tsp. of water to prevent sticking. Season to taste with the black pepper and salt (if using).

Place the tortillas on a work surface. Divide the beef mixture among them, spooning it down the middle. Top with the onions and peppers. Fold the tortillas to enclose the filling to only 1.8 grams per fajita. Garnish each fajita with chopped fresh cilantro, fat free sour cream, and hot-pepper sauce to taste.

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