Makes 4 servings / about 320 calories per serving
1 serving = 3 tacos

1 tsp. vegetable oil
1 large onion, chopped
2 bell peppers, seeded and diced
3 cloves garlic, minced
2 T. tomato paste
2 tsp. chili powder
1 1/2 tsp. ground cumin
Salt and pepper to taste
3/4 lb. sirloin steak, trimmed of fat and finely diced
12 (6") low-fat corn tortillas
1 chopped tomato and shredded lettuce for serving

Heat the oil in a large nonstick skillet over medium heat. Add the onion and pepper; sauté for 3 to 5 minutes. Stir in 1/4 cup water and cook until most of the water has evaporated, about 5 minutes.

Stir in the garlic, tomato paste, chili powder, and cumin. Season the mixture with salt and pepper to taste; heat for about 3 minutes. Stir in the diced sirloin. Cook for an additional 5 minutes, stirring occasionally, until the sirloin is no longer pink. Season with additional salt and pepper to taste.

Wrap the tortillas in a paper towel and heat in the microwave for 45 seconds to 1 minute. To serve, divide the filling evenly into the tortillas. Top each taco with some tomato and lettuce; serve immediately.

Chalk one up for the recipe file; this was grrrrreat! The cumin and chili powder work wonders to give the filling an up-front, authentic Mexican flavor, and then they come back with a delayed spicy kick after each bite. The original recipe, another from Everyday Food, suggested using ground sirloin. Instead I opted for a sirloin steak so I could thoroughly trim away the fat.

For the corn tortillas, I used my favorite Mi Mama's Homemade Style Tortillas. (You might remember them from this and this.) At only 45 calories per tortilla, these things are fantastic!