1 c Sliced onions

1 c Sliced mushrooms

1 ts Safflower oil

1/3 c Dry sherry

1 lb Sirlon tip -- fat trimmed

2 Serrano or jalapeno chiles

Seeded and minced 1/2 ts Cumin

1/4 ts Ground coriander

1 ts Minced cilantro

4 lg Flour tortillas

1/2 c Bottled salsa

1/2 Avocado -- thinly sliced

1 c Nonfat plain yogurt

1. In a large skillet over medium-high heat, saute

onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-1/2-inch strips and add to saute, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently. 2. Warm tortillas in toaster oven or conventional

oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish. Guests then assemble their own fajitas. Recipe By : the California Culinary Academy -----