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Vegetable and Steak Fajitas with "Killed" Jalapeños

Photo: Iain Bagwell; Styling: Cindy Barr
Hands-on time 45 mins
Total time 45 mins
Yield 4 servings (serving size: 3 fajitas)
Fajitas can be a little boring, don't you think? Not when they're topped with these lime-softened jalapeños. If you like a big burst of lime, drain but don't rinse the chiles before garnishing. Placing the steak briefly in the freezer firms it up, making it easier to slice thinly.

Ingredients

  • 12 ounces flank steak
  • 2 tablespoons hot water
  • 2 tablespoons lime juice
  • 1/2 teaspoon sugar
  • 2 jalapeño peppers, seeded and cut lengthwise into strips
  • 2 tablespoons olive oil, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon black pepper, divided
  • 4 cups sliced mushrooms
  • 2 cups sliced zucchini
  • 2 cups sliced onion
  • 1 1/2 cups red bell pepper strips
  • 3 garlic cloves, minced
  • 1 teaspoon chili powder
  • 12 (6-inch) corn tortillas
  • 1/2 cup chopped cilantro

Nutrition Information

  • calories 361
  • fat 13.5 g
  • satfat 2.8 g
  • monofat 6.6 g
  • polyfat 1.8 g
  • protein 25.6 g
  • carbohydrate 39.1 g
  • fiber 6.1 g
  • cholesterol 28 mg
  • iron 2.3 mg
  • sodium 455 mg
  • calcium 77 mg

How to Make It

  1. Place beef in freezer.

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

  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.

  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.