- 1/2 Tbsp olive or canola oil
- Dash paprika
- 1/4 tsp chili powder
- Dash ground cumin
- Dash Himalayan salt
- 1/4 tsp dried oregano
- Dash cayenne pepper (optional; to taste)
- 1/2 lime
- 1/4 lb flank steak (sliced into 1/8 inch strips)
- 1/4 lb onions (sliced)
- 1/4 large red bell pepper (julienne strips)
- 1/4 large green bell pepper (julienne strips)
- 2 small corn tortillas
- 1 Tbsp reduced fat sour cream
Place the oil, paprika, chili powder, cumin, salt, oregano, cayenne pepper and the juice of one lime in a bowl. Mix well.
Add the steak and toss to coat well. This can be done up to 12 hours in advance of cooking.
Place a large non-stick skillet over medium-high heat. Add 1 teaspoon of the oil and when hot add the onions to the pan. Cook, stirring frequently for about 8 – 10 minutes. Remove to a plate.
Add another teaspoon of the oil to the pan and then the peppers. Cook for about 5 – 8 minutes until soft. Add the onions back into the pan to reheat.
While the peppers are cooking place a separate large non-stick skillet add the last teaspoon of oil and place over medium-high heat. Add the beef and cook, tossing well, until browned – about 8 – 10 minutes.
Place the beef on one plate and the veggies on another for serving.
Place the tortillas in the two warm pans to heat for about 30 seconds. If they overlap a little, that’s OK. When they are slightly softened place them on a plate.
Serve the fajitas with lime wedges and sour cream.