Steak Fajitas
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
Minutes Prep Time: 25
Minutes Total Time: 25
Servings: 4
Difficulty: easy
1 pound skirt steak, cut into thin slices
2 tablespoons lime juice
1 teaspoon chili powder
PAM® Original No-Stick Cooking Spray
3 cups bell pepper strips
2 cups vertically sliced red onion
2 cans (10 oz each) Ro*Tel® Original Diced Tomatoes & Green Chilies, drained
8 flour tortillas (6 inch), warmed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 134 mg | 13% |
Carbohydrate | 45 g | 15% |
Cholesterol | 52 mg | 17% |
Total Fat | 16 g | 24% |
Iron | 5 mg | 28% |
Calories | 447 kcal | 22% |
Sodium | 858 mg | 36% |
Protein | 30 g | 59% |
Saturated Fat | 6 g | 30% |
Sugars | 10 g | 1% |
Vitamin C | 21 mg | 35% |
Combine steak, lime juice and chili powder in medium bowl. Stir until well coated; set aside.
Meanwhile, spray large skillet with cooking spray; heat over medium-high heat. Add bell peppers and onion; cook 7 minutes or until tender, stirring occasionally. Remove from skillet; set aside.
Add steak mixture to skillet; cook 4 minutes or until browned, stirring occasionally. Return peppers and onion to skillet; add drained tomatoes. Cook 2 minutes more or until hot. Divide steak mixture evenly between tortillas.
Use flank steak if skirt steak is not available at the store.
Steak Fajitas