Ancho Chile-Beef Fajitas with Mango

Ingredients

• 8 ounce beef tenderloin trimmed cut into 1/4-inch-thick strips
• 4 6-inch flour tortillas fat-free ()
• 1 tablespoon cilantro leaves fresh chopped
• 0.5 cup bell pepper green thinly sliced
• 0.8 teaspoon ground ancho chile powder 
• 0.3 teaspoon ground cumin 
• 1 teaspoon juice of lime fresh
• 2 tablespoons cup heavy whipping cream sour reduced-fat
• 2 teaspoons soya sauce low-sodium
• 0.5 cup mangos thinly sliced
• 1 teaspoon olive oil 
• 1  plum tomatoes coarsely chopped
• 0.5 cup bell pepper red thinly sliced
• 2 tablespoons salsa prepared
• 0.5 cup onion sweet thinly sliced
• 0.5 teaspoon worcestershire sauce 

Equipment

• bowl
• frying pan

Directions

1. Combine lime juice, chile powder, Worcestershire, and cumin in a medium bowl.
2. Add beef; toss well.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add onion and bell peppers to pan; saut 4 minutes or until onion is almost tender, stirring occasionally.
5. Add mango and tomato to pan; saut 1 minute.
6. Add beef mixture; saut 2 minutes or until desired degree of doneness, stirring occasionally.
7. Add soy sauce; cook 15 seconds.
8. Remove from heat; stir in cilantro.
9. Heat tortillas according to package directions.
10. Place 2 tortillas on each of 2 plates; top each tortilla with about 3/4 cup beef mixture. Top each tortilla with 1 1/2 teaspoons prepared salsa and 1 1/2 teaspoons sour cream.