Rating: 3.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 0

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.

Mark Bittman
Recipe by Cooking Light May 2011

Gallery

Credit: Iain Bagwell; Styling: Cindy Barr

Recipe Summary

hands-on:
45 mins
total:
45 mins
Yield:
4 servings (serving size: 3 fajitas)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place beef in freezer.

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

  • 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.

  • 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.

Nutrition Facts

361 calories; fat 13.5g; saturated fat 2.8g; mono fat 6.6g; poly fat 1.8g; protein 25.6g; carbohydrates 39.1g; fiber 6.1g; cholesterol 28mg; iron 2.3mg; sodium 455mg; calcium 77mg.
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