Healthy Steak Fajitas are excessively easy and won’t take more than 20 minutes of your time. We eat with our eyes and this recipe has just as much color as it does flavor, so go ahead and dig in.
I feel as if I should give you some fair warning. I have a bit of a general Tex-Mex obsession at the moment. Spring is here – some days anyway. It’s April 27 and snowing in Chicago, but yesterday it was 70 and sunny, so… (shrugs shoulders).
But the warmer days make me want to sit outside on patios. I crave margaritas by the pitcher. Or sparkling wine or sangria or any number of cold, lopsided-smile-inducing beverages. And if it’s margaritas we’re sharing, there better be tacos. Or Healthy Steak Fajitas.
And I call them fajitas, but really, what is a fajita other than a rather large taco? There’s a tortilla. There’s a meat or a vegetarian filling. There’s a topping or two. So these, Quick, Easy, Tasty Healthy Steak Fajitas are also TACOS! To be fair and honest with my readership, let it be known that I’m really making this argument because of my new taco abbreviation – tacs, pronounced “tahks” – which I’m trying to make happen. So maybe I should just rename these “Healthy Steak Tacs.”
Regardless of what you call them, Healthy Steak Fajitas are excessively easy and won’t take more than 20 minutes of your time. I used smoked paprika because I love that extra flavor dimension, but regular paprika will work just as well. These fajitas are full of color and we eat with our eyes. So go ahead and dig on in. I promise that making a second batch will be no sweat off your back.
Healthy Steak Fajitas
Healthy Steak Fajitas are excessively easy and won’t take more than 20 minutes of your time. We eat with our eyes and this recipe has just as much color as it does flavor, so go ahead and dig in.
Ingredients
- Juice of 4 limes
- 2 tsp smoked paprika may substitute regular
- 1 tsp ground cumin
- 2 medium red bell pepper cored and sliced
- 2 medium yellow bell pepper cored and sliced
- 2 roma tomato diced
- 1 tablespoon olive oil
- 12 oz flank steak cut into 1-inch strips
- 8 6- inch whole wheat tortillas
- 2 cups baby spinach
- 8 tablespoons 2% shredded cheddar cheese
- 4 tablespoons low fat sour cream
Instructions
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In a medium bowl, combine lime juice, paprika, and cumin. Add red and yellow bell peppers, onion, tomato, and mix well.
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Heat olive oil over medium-high heat. Add bell pepper mixture and cook 7-10 minutes, stirring occasionally, until peppers are soft. Remove from pan.
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Add flank steak to the hot pan and stir-fry 2-3 minutes or until desired doneness. Lay out tortillas. Divide spinach evenly among each tortilla, top with cooked vegetables and steak strips.
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Top each fajita with 1 tablespoon cheese and 1/2 tablespoon sour cream before serving.
