Vegetable and Steak Fajitas with "Killed" Jalapeños

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.

Yield: 4 servings (serving size: 3 fajitas)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 45 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 361
  • Fat: 13.5g
  • Saturated fat: 2.8g
  • Monounsaturated fat: 6.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 25.6g
  • Carbohydrate: 39.1g
  • Fiber: 6.1g
  • Cholesterol: 28mg
  • Iron: 2.3mg
  • Sodium: 455mg
  • Calcium: 77mg

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

Preparation

  1. 1. Place beef in freezer.
  2. 2. Combine water, juice, and sugar in a bowl. Add jalapeños; toss well.
  3. 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. 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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