Cooking Light Beef Fajitas
Elevate your weeknight dinner game with these vibrant and flavorful Cooking Light Beef Fajitas, a healthier twist on the Tex-Mex classic! Featuring tender slices of marinated flank steak infused with zesty lime juice, aromatic garlic, and a bold blend of spices like cumin and chili powder, this recipe is all about packing in the flavor without the guilt. Sautéed bell peppers and onions bring a crunchy, slightly charred sweetness that perfectly complements the juicy steak, all wrapped up in warm whole wheat tortillas. Ready in just 30 minutes, these fajitas are quick, nutritious, and endlessly customizable with toppings like creamy avocado, fresh cilantro, and a dollop of sour cream. Perfect for a family dinner or casual entertaining, this crowd-pleasing dish delivers all the flavor while remaining light and satisfying.
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Recipe Information
Ingredients
- 1 pound Beef flank steak
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 3 cloves Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Yellow onion, sliced
- 8 Whole wheat tortillas
- 2 tablespoons Fresh cilantro, chopped
- 1 Avocado, sliced (optional)
- 0.25 cup Sour cream (optional)
Instructions
In a small bowl, whisk together olive oil, lime juice, minced garlic, chili powder, cumin, paprika, salt, and black pepper to create the marinade.
Place the flank steak in a resealable plastic bag or shallow dish, and pour the marinade over the steak. Seal the bag or cover the dish, and let the steak marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Preheat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade, letting any excess drip off, and cook for about 4-5 minutes per side, or until the desired level of doneness is reached. Transfer the steak to a cutting board and let it rest for 5 minutes.
While the steak rests, heat the same skillet over medium-high heat and add the sliced bell peppers and onion. Stir-fry the vegetables for 5-7 minutes, or until they are tender-crisp and slightly charred.
Thinly slice the rested steak against the grain into strips.
Warm the tortillas in a dry skillet or microwave, as per package instructions.
Assemble the fajitas by placing a few strips of steak and a portion of the sautéed vegetables onto a tortilla. Garnish with cilantro, avocado slices, and a dollop of sour cream, if using.
Serve immediately and enjoy your light beef fajitas!
Nutrition Facts
Calories |
2591 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.1 g | 145% | |
| Saturated Fat | 32.9 g | 164% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 348 mg | 116% | |
| Sodium | 4089 mg | 178% | |
| Total Carbohydrate | 232.2 g | 84% | |
| Dietary Fiber | 35.3 g | 126% | |
| Total Sugars | 22.0 g | ||
| Protein | 163.0 g | 326% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 559 mg | 43% | |
| Iron | 27.3 mg | 152% | |
| Potassium | 3536 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
