ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Flank-Steak Fajitas with Spicy Garden Vegetables

Yield 6 servings

Ingredients

  • Marinade:
  • 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
  • Fajitas:
  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.