Rating: 3 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

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

Recipe by Cooking Light March 2001


Recipe Summary test

4 servings (serving size: 1 fajita)


Ingredient Checklist


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

  • Sprinkle bell peppers and onion with salt and pepper.

  • 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.

  • 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.

Nutrition Facts

346 calories; calories from fat 30%; fat 11.7g; saturated fat 4.6g; mono fat 4.5g; poly fat 0.7g; protein 26.1g; carbohydrates 28.4g; fiber 2g; cholesterol 58mg; iron 4mg; sodium 577mg; calcium 19mg.