Ingredients
Scale
For the Steak Fajitas
- 1 lb (16 oz) trimmed top round steak, thinly sliced
- 1 tsp salt-free Mexican seasoning (homemade or store-bought)
- Salt to taste (optional)
- Olive oil spray
- 1 cup red onion, thinly sliced
- 1 cup bell peppers (mix of yellow, red, poblano), sliced
- 2 cloves garlic, minced
- ½ cup red enchilada sauce (low-sodium)
- 8 small corn tortillas
Toppings
- ½ cup fat-free Greek yogurt
- ¼ cup fresh salsa or pico de gallo
- 2 tbsp Fresno chilies, finely chopped
- ¼ cup fresh cilantro leaves
- 1 small lime, cut into wedges
Notes
- Season the Steak: In a bowl, toss sliced steak with Mexican seasoning and a small pinch of salt if using.
- Sauté the Vegetables: Heat a nonstick skillet or wok over medium-high heat. Spray with olive oil. Add onions, bell peppers, and garlic. Stir-fry until crisp-tender, about 3–4 minutes.
- Cook the Steak: Push the veggies to the side of the pan. Re-spray the center and add steak strips in a single layer. Sear for 1 minute per side until lightly browned and just pink inside.
- Combine and Simmer: Push veggies back into the center. Pour enchilada sauce over the mix and toss everything together until coated and heated through.
- Warm Tortillas: Heat tortillas in a dry skillet or microwave until warm and pliable.
- Assemble Fajitas: Divide the steak and veggie mixture among tortillas. Top with Greek yogurt, salsa, chilies, cilantro, and a squeeze of lime.
- Serve Immediately: Enjoy fresh, or store leftovers in separate containers for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: Tex-Mex
Nutrition
- Calories: 282
- Sodium: 420mg
- Fat: 7g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 45g