This post is sponsored by alli®. All thoughts and opinions are my own.
This beef fajita recipe is perfect for Cinco de Mayo or Taco Tuesday!
Mexican food is kind of my favorite! However, with all the extra toppings and options it can certainly add up in terms of calories and fat. Luckily there are ways to enjoy fajitas effortlessly with a simple beef fajita recipe. Be prepared to marinate this all day, but the results are certainly worth it!
To prepare these beef fajitas, you need at least 6 hours of marinating time. You then partially freeze the beef.
What makes these beef fajitas truly exceptional is the marinade. Italian dressing, salsa, lime juice, and Worcestershire sauce come together for a flavorful Mexican dish. Paired with vegetables including peppers and onions, these fajitas are cooked in a hurry once the beef is marinated.
I like to cook my peppers thoroughly so they get soft and appear fire roasted. Serve with whole wheat tortillas and top with cheese, tomatoes, guacamole, sour cream, lettuce, and additional salsa.
- 1 lb of beef, flank steak, london broil, raw, extra lean
- 1/2 cup Italian dressing, low-calorie, low-sodium
- 1/2 cup salsa
- 2 tbsp lime juice
- 1 tsp Worcestershire sauce
- 1 onion, yellow
- 1 red bell pepper, medium
- 1 bell pepper, green, medium
- 1 tomato, medium
- 8 Small whole wheat tortillas, about 70 calories each
- Partially freeze beef. Thinly slice across the grain into bite-size strips. Place strips in a resealable plastic bag set into a deep bowl.
- For marinade, in a medium bowl stir together Italian dressing, salsa, lime juice, and Worcestershire sauce. Pour mixture over meat.
- Seal bag and marinate in refrigerator for 6 to 24 hours, stirring occasionally.
- Wash and peel vegetables. Peel and slice onion thinly, separating into rings; cut bell peppers into thin strips; and chop tomato.
- Preheat a large non-stick skillet over high heat; add oil. Cook and stir onion rings in hot oil for 1-1/2 minutes.
- Add bell pepper strips to skillet and cook, stirring, for about 1-1/2 minutes until crisp-tender. Remove vegetables from skillet.
- Add half of the undrained beef strips to the hot skillet. Cook and stir for 2 to 3 minutes or until cooked through. Remove beef and drain well. Repeat with remaining beef.
- Return all of the cooked beef and vegetables to the skillet. Add chopped tomato. Cook and stir for 1 to 2 minutes or until heated through.
- Meanwhile, soften tortillas by wrapping them in plastic wrap and heating in microwave on high setting for about 30 seconds.
- To serve, immediately fill warmed tortillas with beef-vegetable mixture. Serve with guacamole, sour cream, shredded cheese, shredded lettuce, and/or additional salsa, if desired.
Please note that this recipe requires at least 6 hours of marinating time, which is not reflected in the prep time.
Nutrition facts are estimates only
- Calories: 38
- Protein: 31
- Carbohydrates: 51
- OfWhichSugars: 6.5
- FatPerServing: 11.24
- OfWhichSaturates: 3.74
- Fiber: 6.26
- Sodium: 624
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How do you like your beef fajitas?