Vegetable and Steak Fajitas with "Killed" Jalapeños

Vegetable and Steak Fajitas with "Killed" Jalapenos Recipe
Photo: Iain Bagwell; Styling: Cindy Barr
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.


4 servings (serving size: 3 fajitas)
Total time: 45 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 45 Minutes
Total: 45 Minutes

Nutritional 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


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


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.

Mark Bittman,

Cooking Light

May 2011
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