This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.
"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet."
-Julia Child, Genius
Most restaurants serve their fajitas with flour tortillas and this is a good option for you. It adds more calories and there's generally less fiber. I prefer the flavor and texture of the corn tortilla. The key is to heat them on the griddle only very lightly. It takes all of about 30 to 60 seconds to soften them up enough to make the fajitas.
Servings: 4 | Serving size: 2 fajitas
Cooking Time: 30 Minutes
This recipe can be multiplied by 2,3,4,5.
This recipe makes great leftovers especially as Fajita Salad.
Note: This recipe is lactose-free provided the sour cream is left out.
|2 Tbsp||olive or canola oil|
|1 tsp||chili powder|
|1/2 tsp||ground cumin|
|1 tsp||dried oregano|
|1/8 tsp||cayenne pepper (optional; to taste)|
|1 lb||flank steak (sliced into 1/8 inch strips)|
|1 lb||onions (sliced)|
|1 large||red bell pepper (julienne strips)|
|1 large||green bell pepper (julienne strips)|
|8||small corn tortillas|
|1/4 cup||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.
Serving size: 2 fajitas
|Calories 413||Calories from Fat 155|
|% Daily Value|
|Total Fat 17g||27%|
|Saturated Fat 5g||27%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 36g||12%|
|Dietary Fiber 6g||26%|
|Vitamin A 40%||Vitamin C 173%|
|Calcium 13%||Iron 19%|
|Vitamin K 14 mcg||Potassium 874 mg|
|Magnesium 79 mg|