Cooking Light Beef Fajitas
I made these last night and they are WONDERFUL I figured these as 6 points per serving Serves 4 two fajitas each This does not include cheese sour cream or any sides
I made these last night and they are WONDERFUL I figured these as 6 points per serving Serves 4 two fajitas each This does not include cheese sour cream or any sides
- 1 teaspoon salt
- 1 1/2 teaspoons ground cumin
- 1/4 cup olive oil
- 1/2 teaspoon dried oregano
- 1 cup salsa
- 2 tablespoons worcestershire sauce
- 3 garlic cloves minced
- 1 teaspoon lime rind grated
- 1/2 cup chopped fresh cilantro
- skewer
- 2 1/2 tablespoons lime juice
- 1/2 teaspoon fresh coarse ground black pepper
- 1 can low sodium beef broth
- 1 (3/4 lb) flank steak
- 1 red bell pepper each cut into wedges
- 1 green bell pepper each cut into wedges
- 1 large sweet onion cut into wedges
- 8 (6 inch) fat free tortillas
- Carbohydrate 9.10707134250313 g
- Cholesterol 0 mg
- Fat 2.10706499995737 g
- Fiber 1.83903027513127 g
- Protein 2.05864339844807 g
- Saturated Fat 0.325840783971726 g
- Serving Size 1 1 fajitas, 4 serving(s) (180g)
- Sodium 419.572801128982 mg
- Sugar 7.26804106737186 g
- Trans Fat 0.151151209247491 g
- Calories 59 calories
Step-by-step
- To prepare marinade, combine first 10 ingredients in a large bowl; set aside.
- To prepare fajitas, trim fat from steak and cut against the grain into strips.
- Combine 1 1/2 cups marinade and steak in a large zip-top plastic bag.
- Seal and marinate in refrigerator 4 hours or overnight, turning occasionally.
- Combine remaining marinade, bell peppers, and onion in a zip-top plastic bag.
- Seal and marinate in refrigerator for 4 hours or overnight, turning occasionally.
- Prepare grill.
- Remove steak from bag; discard marinade.
- Remove vegetables from bag; reserve marinade.
- Place reserved marinade in a small saucepan; set aside.
- Place steak and vegetables on skewers (soak them in water for a bit so they do not burn) cook until desired degree of doneness.
- Wrap tortillas in a damp paper towel and microwave until soft.
- Bring reserved marinade to a boil.
- Take the steak and vegetables off the skewers and onto a serving platter; drizzle with reserved marinade.
- Serve the meat and veggies with the flour tortillas and let people make their own fajitas.
- Pass chopped cilantro.
Cooking Light Beef Fajitas: A Weeknight Winner
As a busy working mom, finding time to cook healthy and delicious meals can feel like a Herculean task. But let me tell you, these Cooking Light Beef Fajitas are a game-changer. They’re surprisingly quick to prepare, unbelievably flavorful, and completely satisfying. Forget takeout – this recipe is your new weeknight go-to!
The secret lies in the marinade. The combination of lime juice, cumin, oregano, and Worcestershire sauce creates a vibrant, savory flavor that infuses the steak and vegetables perfectly. I usually marinate both the steak and the bell peppers and onions overnight for maximum flavor penetration, but if you’re short on time, a few hours will do the trick.
I love the flexibility of fajitas. They are fantastic for entertaining as well. It’s a fun, interactive meal, where everyone can customize their own creations. Soft flour tortillas form the base, then you pile on the tender, flavorful steak, the sweet and slightly charred bell peppers and onions. Then comes the fun part: you can top them with whatever you desire.
My kids, for instance, they absolutely love to add a dollop of sour cream (I keep light versions always in hand), a sprinkle of cheese, or a generous helping of my homemade guacamole. I personally like to keep it simple with just a squeeze of fresh lime and a sprinkle of chopped cilantro. It's all about personal preference, and that's what makes fajitas such a great option for any gathering. You can also include various toppings and have a build-your-own fajita bar. A build-your-own bar is always a party favorite.
The beauty of this recipe is its adaptability. You can easily swap out the flank steak for chicken or shrimp. Experiment with different vegetables – zucchini, mushrooms, or even asparagus would all work wonderfully. The key is to keep the marinade consistent because it is the heart and soul of this dish. I am a big fan of using a good quality flank steak for this recipe because of it's lovely flavor.
Beyond the amazing taste, these fajitas are also remarkably healthy. I’ve carefully chosen ingredients that are light yet full of flavor. And trust me, you won’t miss the extra fat or calories. It is a lighter version of this classic recipe and the flavor is still spot on.
I hope you enjoy this recipe as much as my family and I do. It is a frequent guest in our weekly dinner rotation. The ease of preparing this meal is unbeatable and the clean up is minimal. What's not to love? If you are like me, and you have no time to spend in the kitchen. That's when these recipes will help you. Try making a double batch and you can have leftovers for lunch the next day or freeze some for a quick meal another time.
Tips for Success:
- Marinating is key: The longer you marinate the steak and vegetables, the more flavorful they will be.
- Don't overcrowd the grill: Give the steak and vegetables plenty of space to cook evenly.
- Warm the tortillas properly: Warming them in a damp paper towel helps prevent them from becoming dry and brittle.
- Get creative with toppings: Experiment with different toppings to find your favorite combination.
Variations:
- Spicy Fajitas: Add a pinch of cayenne pepper or some chopped jalapeños to the marinade for a spicier kick.
- Chicken Fajitas: Substitute 1.5 lbs of boneless, skinless chicken breasts for the flank steak.
- Shrimp Fajitas: Use 1 lb of large shrimp, peeled and deveined, instead of the steak. They will cook much faster, so adjust the grilling time accordingly.
Enjoy your delicious and healthy Cooking Light Beef Fajitas!
