Low Sodium Steak Fajitas
Savor the bold flavors of these Low Sodium Steak Fajitas, a heart-healthy twist on a classic Tex-Mex favorite. Featuring tender, marinated flank steak infused with lime juice, garlic, and aromatic spices like smoked paprika and cumin, this dish is bursting with flavor without relying on added salt. Paired with vibrant sautéed onions and bell peppers, and served on soft corn tortillas, these fajitas make for a quick, wholesome meal ready in just 40 minutes. Top with creamy avocado, fresh cilantro, and your choice of low sodium salsa to elevate every bite. Perfect for a family dinner or a lively gathering, these steak fajitas are proof that you can enjoy restaurant-quality dishes while staying mindful of sodium content.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 2 tablespoons Lime juice
- 3 units Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Black pepper
- 1 teaspoon Chili powder
- 1 large Onion, thinly sliced
- 2 medium Bell peppers (any color), thinly sliced
- 0.25 cup Unsalted chicken or vegetable broth
- 8 small Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 medium Avocado, sliced
- 0.5 cup Optional: Low sodium salsa
Instructions
Place the flank steak on a cutting board and slice it into thin strips against the grain for tender pieces.
In a medium bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, black pepper, and chili powder. Mix well to create a marinade.
Add the steak strips to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
Heat a large skillet or cast-iron pan over medium-high heat. Drizzle in 1 tablespoon of olive oil.
Add the marinated steak strips to the hot skillet in a single layer. Sear for 2-3 minutes on each side until browned but not overcooked. Remove the steak from the pan and set aside on a plate.
In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onion and bell peppers. Sauté for 5-6 minutes until the vegetables are tender-crisp.
Pour in the unsalted chicken or vegetable broth to deglaze the pan, scraping up any flavorful bits on the bottom. Cook for 1-2 more minutes until the liquid reduces slightly.
Return the cooked steak strips to the skillet with the vegetables. Toss everything together and cook for 1-2 more minutes to combine the flavors.
Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.
Assemble the fajitas by layering the steak and vegetable mixture onto warm tortillas. Top with fresh cilantro, sliced avocado, and optional low sodium salsa.
Serve immediately and enjoy your low sodium steak fajitas!
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.3 g | 158% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 1884 mg | 82% | |
| Total Carbohydrate | 167.2 g | 61% | |
| Dietary Fiber | 40.3 g | 144% | |
| Total Sugars | 25.1 g | ||
| Protein | 157.5 g | 315% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 332 mg | 26% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3768 mg | 80% | |
*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.
