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No-Mess Steak Fajitas

Prep time 17 mins
Cook time 40 mins
Other time 6 hrs
Yield 5 servings (serving size: 2 fajitas)
These easy fajitas cook in a heavy-duty aluminum-foil roasting bag. The bag perfectly steams the meat, locking in its natural juices. It provides quick cleanup, too. You can save a few minutes of prep time by asking the butcher to thinly slice the steak for you.

Ingredients

  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 2 teaspoons bottled minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, divided
  • 1 1/4 pounds top sirloin steak, trimmed and cut into thin slices
  • 1 medium green bell pepper, halved, seeded, and thinly sliced
  • 1 large red onion, halved and thinly sliced
  • Cooking spray
  • 3 tablespoons chopped fresh cilantro
  • 10 (8-inch) low-fat whole wheat flour tortillas (such as La Banderita)
  • Fat-free sour cream (optional)

Nutrition Information

  • calories 326
  • caloriesfromfat 43 %
  • fat 15.5 g
  • satfat 2.1 g
  • protein 30.9 g
  • carbohydrate 19.2 g
  • fiber 7 g
  • cholesterol 42 mg
  • iron 3.2 mg
  • sodium 818 mg
  • calcium 148 mg

How to Make It

  1. Combine first 5 ingredients and 1/4 teaspoon salt in a small bowl, stirring with a whisk; pour into a large zip-top plastic bag. Add steak, bell pepper, and onion; seal bag, and marinate in refrigerator at least 6 hours, turning bag occasionally.

  2. Preheat oven to 450°.

  3. Transfer steak mixture to a heavy-duty foil bag that has been coated with cooking spray. Roll up bag tightly. Place bag on a jelly-roll pan or baking sheet. Bake at 450° for 40 minutes.

  4. To serve, carefully cut a slit in bag. Sprinkle steak mixture evenly with remaining 1/4 teaspoon salt and cilantro; toss well. Divide mixture evenly among flour tortillas. Serve with fat-free sour cream, if desired.

Oxmoor House Healthy Eating Collection