There’s something about that sizzling platter of fajitas that always makes everyone’s mouth water when it goes by the table at your favorite Mexican food spot.
You can re-create that same restaurant experience at home with this steak fajitas recipe from Autumn Calabrese’s FIXATE cookbook. Her version goes heavy on flavor and light on fat and calories, while packing a big punch of protein.
If you’re cutting carbs, or have used up all your Yellow Containers for the day, the steak and bell peppers taste just as great without the tortillas.
You can wrap them in lettuce if you feel so inclined, or eat them over a bed of cauliflower rice.
Check out our recipe for coconut lime cauliflower rice here, and feel free to modify the seasonings. Though sweet and tart coconut-lime combined with savory, chili-dusted steak might be a match made in heaven.
If you’re meal prepping, it’s a great make-ahead meal that can be re-heated and eaten fajita-style or thrown on top of a salad.
There's something about that sizzling platter of steak fajitas that always makes everyone's mouth water when it goes by the table at your favorite Mexican food spot. Re-create that same experience at home with this steak fajitas recipe.
- 1½ tsp. olive oil
- 2 medium green (red or yellow) bell peppers, cut into strips
- 1 medium onion, sliced
- 2 cloves garlic, finely chopped
- 1 lb. raw extra-lean beef sirloin, cut into 2-inch strips
- 1 tsp. ground chili powder
- 1 tsp. ground cumin
- 1 tsp. crushed red pepper flakes
- ½ tsp. sea salt (or Himalayan salt)
- ½ cup fresh salsa
- 8 6-inch corn tortillas, warm
- 4 Tbsp. reduced-fat (2%) plain Greek yogurt
- ¼ cup chopped fresh cilantro
- Lime wedges
Heat oil in large nonstick skillet over medium-high heat.
Add bell peppers and onion; cook, stirring occasionally, for 5 to 6 minutes, or until onion is translucent and peppers are tender.
Add garlic; cook, stirring frequently, for 1 minute.
Add beef, chili powder, cumin, pepper flakes, and salt; cook, stirring occasionally, for 7 to 8 minutes, or until meat is no longer pink.
Add salsa; cook, stirring frequently, for 2 to 3 minutes, or until heated through.
Evenly top each tortilla with beef mixture, yogurt, cilantro, and a squeeze of lime juice.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
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