Fajitas are the perfect dish for when you’re really hungry, or even hangry, but want to stay on track. I often order them at Mexican restaurants when I’m trying to be “good.” The sizzling combination of lean protein and veggies always feels like a healthier option than a cheesy enchilada or crispy taco with a deep-fried shell. But while fajitas can be a smart choice on a Mexican menu, you don’t always know exactly what’s in them (a whole stick of butter, perhaps?).
Luckily, this steak fajitas recipe from Autumn Calabrese’s FIXATE cookbook 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 Portion Fix 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.
Along with being well-seasoned and downright delicious, the extra-lean sirloin steak in these fajitas provides valuable protein and vitamin B-12. The sprinkling of cumin not only gives this dish its zesty flavor, but is believed to aid in digestion, while the minced garlic (the more the merrier in my book!) is known to have a slew of health benefits, including boosting the immune system. Then come the veggies: bell peppers are loaded with vitamin C; in fact, they have more vitamin C than an orange!
Speaking of bell peppers, this recipe calls for the green variety, but making these fajitastricolore by including red, yellow and orange peppers will create a more beautiful presentation. And who are we kidding? A pretty great Instagram photo. Garnish with lime wedges, Greek yogurt and chopped cilantro for a real gourmet touch. If you do ‘gram these, be sure to hashtag #FIXATE so we can check them out.
These steak fajitas take just over a half an hour to make, and create four servings. 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.
- 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
Here are your instructions:
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.
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