2 tablespoons lime juice, plus 1 teaspoon

1 cup grapefruit juice

1 teaspoon Splenda^©

1 tablespoon Dijon mustard

1 red bell pepper (sliced in thin strips)

1 cup chopped scallions

2 teaspoons olive oil

1/4 cup light sour cream

4 flour tortillas 6", heated

Make the marinade by combining 2 tablespoons of the lime juice, mustard, grapefruit juice and Splenda^© in a gallon-sized plastic bag,  Add the sliced steak, seal and shake gently to coat the steak with the mixture.  Refrigerate for 1-2 hours, turning the bag occasionally to coat evenly.

Remove the steak from the bag, reserving the marinade.  Heat the olive oil in a large, nonstick skillet, and cook the steak for 4-5 minutes, turning frequently.  Cook until done to taste, and transfer the steak to a separate platter.  Add the reserved marinade to the skillet and cook until reduced to 2 tablespoons.  Add in the pepper and scallions and cook for 2-3 minutes (until vegetables are tender), stirring frequently.  Transfer to the bowl containing the steak, and combine well.

While the vegetables are cooking, prepare the sour cream topping.  In a small bowl, combine the lime zest, 1 teaspoon lime juice and the sour cream.  To serve:  place the tortillas on individual plates.  Place equal portions of the steak and vegetable mixture on each tortilla and top with 1 tablespoon of the sour cream mixture.  Garnish with cilantro and lime wedges.  Serve immediately.