fajita marinade

1	teaspoon (5 ml) grated lime zest

1/4	cup (60 ml) fresh lime juice

1	tablespoon (15 ml) balsamic vinegar

2	cloves garlic, minced

1/2	teaspoon (2.5 ml) salt (optional)

1/2	teaspoon (2.5 ml) freshly ground pepper

1/4	teaspoon (1.25 ml) ground coriander

1/4	teaspoon (1.25 ml) ground cumin

1	pound (480 g) top sirloin, trimmed of all fat

2	teaspoons (10 ml) canola oil

1	large onion, thinly sliced

1	medium red bell pepper, cored, seeded, and cut into thin julienne strips

1	medium green bell pepper, cored, seeded, and cut into thin julienne strips

1	fresh jalapeño chile pepper, seeded and minced (optional)

6	warm 9-inch (22.5 cm) fat free flour tortillas

1/3	cup (80 ml) purchased hot sauce

plain nonfat yogurt

1. In a small bowl, combine marinade ingredients. Thinly slice meat across the grain and place in a shallow glass baking dish. Pour over marinade and toss to evenly coat. Cover and refrigerate for at least 30 minutes or until the next day, turning occasionally.
2. Place a wok or heavy nonstick skillet over medium-high heat. Add oil and when wok is hot enough to make a drop of water bounce, add onions and peppers to the pan. Stir-fry for 4 to 5 minutes, until vegetables are soft.
3. Increase heat to high. Add meat and marinade to the wok and stir-fry until meat is lightly browned, about 4 to 5 minutes.
4. To serve, divide the meat and vegetables among tortillas. Add hot sauce and yogurt to taste. Roll up tortillas to enclose filling; eat out of hand.