By Sharon Matuck
In a large mixing bowl, combine the sliced steak with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Toss until the steak is well coated with the spices.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers, stirring occasionally, and cook for about 6-8 minutes until they start to soften.
Push the vegetables to the side of the skillet and add the marinated steak slices. Cook the steak for about 3-4 minutes on each side until it is browned and cooked to your desired level of doneness.
Once the steak is cooked, mix it together with the vegetables in the skillet. Reduce the heat to low to keep warm while you prepare the tortillas.
Warm the corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave them for about 20-30 seconds until they are warm and pliable.
Assemble the fajitas by placing the beef and pepper mixture onto the warm tortillas. Serve with lime wedges, chopped cilantro, and sliced avocado on the side, if desired.
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This Main Course Mexican Tacos & Fajitas recipe is ready in 30 minutes and features flank steak or skirt steak, thinly sliced, bell peppers (mixed colors), sliced, large onion, sliced and other delicious ingredients. Contains 450 calories total.
In a large mixing bowl, combine the sliced steak with 1 tablespoon of olive oil, chili powder, cumin, salt, and pepper. Toss until the steak is well coated with the spices.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced onion and bell peppers, stirring occasionally, and cook for about 6-8 minutes until they start to soften.
Push the vegetables to the side of the skillet and add the marinated steak slices. Cook the steak for about 3-4 minutes on each side until it is browned and cooked to your desired level of doneness.
Once the steak is cooked, mix it together with the vegetables in the skillet. Reduce the heat to low to keep warm while you prepare the tortillas.
Warm the corn tortillas by placing them in a dry skillet over medium heat for about 30 seconds on each side or wrap them in a damp paper towel and microwave them for about 20-30 seconds until they are warm and pliable.
Assemble the fajitas by placing the beef and pepper mixture onto the warm tortillas. Serve with lime wedges, chopped cilantro, and sliced avocado on the side, if desired.
Calories per Serving: 450
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