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MARINADE
2 tablespoons lime juice
2 tablespoons honey
1 tablespoon oils
2 teaspoons chili powder
2 garlic cloves, minced

FAJITAS
3/4 pound boneless beef top round steaks, cut into thin strips
1 onion, thinly sliced
1 red or green bell pepper, cut into strips
4 (8-inch) flour tortillas, heated
1/3 cup purchased guacamole
1/3 cup salsa


1. In medium glass bowl, combine all marinade ingredients; blend well. Add beef strips; stir to coat. Cover; refrigerate 2 to 3 hours to marinate, stirring occasionally.

2. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 2 to 3 minutes or until vegetables are crisp-tender and beef is no longer pink. Drain.

3. To serve, spoon 1/4 of guacamole onto center of each tortilla. Top each with 1/4 of beef mixture and salsa. Fold bottom edge of tortilla over filling toward center; fold sides in toward center, leaving top open.