Ingredients:
1/4 cup vegetable oil
1 tablespoon red wine vinegar
2 tablespoons lemon juice ( use lime juice if you like more kick)
3 garlic cloves, minced
1 teaspoon cumin powder
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon chili powder
1/4 teaspoon ground coriander
1/4 teaspoon powdered ginger (optional)
1 1/2 lbs thinly sliced flank steaks
2 tablespoons vegetable oil
2 bell peppers, thinly sliced
1 large onions, thinly sliced
8 flour tortillas, warmed
1 mangoes, roughly cubed
3 medium tomatoes, diced
1/4 cup green onions, thinly sliced
1 small jalapeno peppers, finely diced
2 tablespoons orange juice
1 tablespoon parsley, chopped fine
Directions:
Prepare the marinade, add sliced steak and toss to coat.
Refrigerate in an airtight container for up to 24 hours, tossing occasionally.
For the salsa, mix all ingredients in a small bowl and set aside (Mixture may be covered and refrigerated up to 3 days).
Remove steak from marinade and blot dry, then discard remaining marinade.
In a skillet, warm the oil over medium heat.
Add steak and onions, cooking until steak is well browned.
Add bell peppers and continue to cook another 2 minutes.
Spoon a small amount of the steak fajita mixture into the center of each tortilla and top with a spoonful or two of mango salsa.
Serve immediately.
Servings: 8
Time preparation: 40 min.
Time total: 50 min.