Tequila-Marinated Beef-and-Pepper Fajitas

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Serve with refried beans and yellow rice, and top with salsa, fat-free sour cream, and guacamole.
4 servings (serving size: 1 fajita)


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1/4 cup tequila
2 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1/2 teaspoon vegetable oil
1/4 teaspoon ground red pepper
2 garlic cloves, minced
1 pound flank steak
1 green bell pepper, cut into 4 wedges
1 red bell pepper, cut into 4 wedges
4 (1/4-inch-thick) slices red onion
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray
4 (8-inch) fat-free flour tortillas


Combine first 9 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour. Remove steak from bag; discard marinade.

Sprinkle bell peppers and onion with salt and pepper.

Heat a large grill pan coated with cooking spray over medium-high heat. Add the bell peppers, and cook for 5 minutes. Turn the bell peppers over, and add the onion. Cook for 5 minutes, turning the onion once. Remove the bell peppers and onion, and keep warm. Add the steak, and cook for 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.

Warm tortillas according to package directions. Arrange about 3 ounces steak, 2 bell pepper wedges, and 1 slice onion down center of a tortilla. Fold sides of tortilla over filling. Repeat the procedure with the remaining tortillas, steak, pepper wedges, and onion slices.

Created date

June 2004

Nutritional Information

Calories 346
Caloriesfromfat 30 %
Fat 11.7 g
Satfat 4.6 g
Monofat 4.5 g
Polyfat 0.7 g
Protein 26.1 g
Carbohydrate 28.4 g
Fiber 2 g
Cholesterol 58 mg
Iron 4 mg
Sodium 577 mg
Calcium 19 mg