Steak Fajitas



  • 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.

Steak Fajitas

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