Hands-on Time
45 Mins
Total Time
45 Mins
Yield
4 servings (serving size: 3 fajitas)
Photo: Iain Bagwell; Styling: Cindy Barr

How to Make It

Step 1

Place beef in freezer.

Step 2

Combine water, juice, and sugar in a bowl. Add jalapeños; toss well.

Step 3

Heat a large, heavy skillet over high heat. Cut beef across grain into thin slices. Add 1 tablespoon oil and beef to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté 3 minutes or until done; remove from pan. Add sliced mushrooms, zucchini, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; sauté 4 minutes. Remove from pan. Add 1 tablespoon oil to pan. Add onion, red pepper, garlic, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté 5 minutes or until crisp-tender. Add beef and mushroom mixture; cook 2 minutes or until heated.

Step 4

Heat corn tortillas according to directions. Place 3 tortillas on each of 4 plates, and top each with 1/3 cup beef mixture. Top evenly with jalapeños and cilantro.

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