Flank-Steak Fajitas with Spicy Garden Vegetables

Cooking Light
6 servings


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1/3 cup minced fresh cilantro
1/3 cup fresh lime juice
1/3 cup water
4 teaspoons dried oregano
1 tablespoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
5 garlic cloves, minced
1 cup vertically sliced onion
1 (1-pound) flank steak, cut into strips
Cooking spray
1 cup red bell pepper strips
1 cup julienne-cut yellow squash
1 cup julienne-cut zucchini
1 cup fresh corn kernels (about 2 ears)
6 (10-inch) fat-free flour tortillas
2 cups chopped tomato
2 tablespoons low-fat sour cream


Prepare the marinade: Combine the first 9 ingredients in a small bowl.

Prepare fajitas: Combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove steak mixture from bag; discard marinade.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the steak mixture, and stir-fry 5 minutes. Place the steak mixture in a large bowl, and keep warm.

Add bell pepper, squash, zucchini, corn, and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender. Add to steak mixture; toss gently.

Warm tortillas according to package directions. Arrange 1 cup steak mixture, 1/3 cup tomato, and 1 teaspoon sour cream down center of each tortilla; roll up.

Created date

July 1998

Nutritional Information

Calories 345
Caloriesfromfat 27 %
Fat 10.3 g
Satfat 4.2 g
Monofat 4 g
Polyfat 0.7 g
Protein 19.9 g
Carbohydrate 45.5 g
Fiber 4.4 g
Cholesterol 42 mg
Iron 5.9 mg
Sodium 685 mg
Calcium 61 mg