Steak Fajitas



Serving size

2 fajitas
30 Minutes

This recipe can be multiplied and makes great leftovers especially in salads.

Steak Fajitas


2 Tbsp. Olive oil (divided)
1/2 tsp. Paprika
1 tsp. Chili powder
1/2 tsp.. Ground cumin
1/2 tsp. Salt
1 tsp., leaves Dried oregano
1/8 tsp. Cayenne pepper (optional; to taste)
1 lime yields Lime juice, raw
16 ounce Beef flank steak (sliced into 1/8 inch strips)
2 large White onions (sliced)
1 Large Red bell peppers (julienne strips)
1 large Green bell peppers (julienne strips)
8 tortilla, medium (approx 6 inch dia) Corn tortillas
1/4 cup Reduced fat sour cream
1 fruit (2 inch dia) Limes, raw (cut into wedges)


Place the oil, paprika, chili powder, cumin, salt, oregano, cayenne pepper and the juice of one lime in a bowl. Mix well.

Add the steak and toss to coat well. This can be done up to 12 hours in advance of cooking.

Place a large non-stick skillet over medium high heat. Add 1 teaspoon of the oil and when hot add the onions to the pan. Cook, stirring frequently for about 8 - 10 minutes. Remove to a plate.

Add another teaspoon of the oil to the pan and then the peppers. Cook for about 5 - 8 minutes until soft. Add the onions back into the pan to reheat.

While the peppers are cooking, place a separate large non-stick skillet over medium-high heat and add the last teaspoon of oil. Add the beef and cook, tossing frequently, until browned - about 8 - 10 minutes.

Place the beef on one plate and the veggies on another for serving.

Place the tortillas in the two warm pans to heat for about 30 seconds. If they overlap a little, that's OK. When they are slightly softened place them on a plate.

Serve the fajitas with lime wedges and sour cream.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant. Leave out the sour cream or choose a lactose-free sour cream.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Check for modified food starch in sour cream.


This is a low sodium recipe.

Recipe Notes

Most restaurants serve their fajitas with flour tortillas, but I prefer the flavor and texture of the corn tortilla. The key is to heat them on the griddle only very lightly. It takes all of about 30 to 60 seconds to soften them up enough to make the fajitas.

"Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet."

Julia Child, Genius