4 servings (serving size: 1 fajita)

Serve with refried beans and yellow rice, and top with salsa, fat-free sour cream, and guacamole.

How to Make It

Step 1

Combine first 9 ingredients in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour. Remove steak from bag; discard marinade.

Step 2

Sprinkle bell peppers and onion with salt and pepper.

Step 3

Heat a large grill pan coated with cooking spray over medium-high heat. Add the bell peppers, and cook for 5 minutes. Turn the bell peppers over, and add the onion. Cook for 5 minutes, turning the onion once. Remove the bell peppers and onion, and keep warm. Add the steak, and cook for 5 minutes on each side or until desired degree of doneness. Cut steak diagonally across the grain into thin slices.

Step 4

Warm tortillas according to package directions. Arrange about 3 ounces steak, 2 bell pepper wedges, and 1 slice onion down center of a tortilla. Fold sides of tortilla over filling. Repeat the procedure with the remaining tortillas, steak, pepper wedges, and onion slices.

Ratings & Reviews

EllenDeller's Review

June 25, 2009
I hated to use a whole 1/4 cup of expensive tequila, so I used only 1/8 cup. Also added more red pepper and used about 1/2 cup chopped cilantro--and I added two diced jalapenos to the bell peppers. With those changes, we found the flavor very delicious. Served with corn on the cob and an avocado-grapefruit salad.

mlmbfo's Review

December 10, 2008
This was good, but I think it would be better with chicken. I used precut sirloin strips from butcher instead of full steak. I think the chicken and beef fajitas from cooking light is much better marinade and sauce).