Beef Fajitas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3 T fresh lime juice3 garlic cloves, minced1-1/2 teaspoons ground cumin12 oz. flank steak, trimmed of all visible fat, thinly sliced on the diagonal1 small onion, thinly sliced1 red bell pepper, sliced into thin strips1 green bell pepper, sliced into thin strips1 jalapeno pepper, seeded and chopped1-1/2 T. reduced-sodium soy sauce1 T. Worcestershire sauce1 t. chili powder4 (8-inch) whole wheat tortillas (or fat-free)1/2 cup reduced-fat sour cream (or fat-free)1/2 cup salsa
Makes 4 servings. Combine the lime juice, garlic, and cumin in a zip-close plastic bag; add the steak. Squeeze out the air and seal the bag; turn to coat the steak. Refrigerate, turning the bag occasionally, 20 minutes. Drain and discard the marinade. Spray a large non-stick skillet with nonstick spray and set over medium-high heat. Add the onion, red and green bell peppers, the jalapeno pepper; cook, stirring occasionally, until softened, 5 minutes. Add the soy sauce, Worcestershire sauce, and chili powder; cook 1 minute longer. Warm the tortillas according to package directions. Place a tortilla on a work surface and place one-fourth of the beef mixture in a strip down the center, leaving a 1-1/2-inch border at either end. Fold the bottom flap up over the filling, then fold over the sides to enclose; roll up to form a package. Repeat with the remaining tortillas and filling, and serve the fajitas at once with the sour cream and salsa.
Number of Servings: 4
Recipe submitted by SparkPeople user BEINHAVE.
Number of Servings: 4
Recipe submitted by SparkPeople user BEINHAVE.
Nutritional Info Amount Per Serving
- Calories: 331.9
- Total Fat: 9.9 g
- Cholesterol: 44.8 mg
- Sodium: 879.3 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 6.4 g
- Protein: 24.1 g
Member Reviews