Tex-Mex fajitas are generally made using skirt steak, which we admit is mouthwateringly good, but also dangerously fatty. Top round steak is a lean cut of beef with 100 fewer calories and 86 percent less fat per serving. Plus, it’s still plenty juicy so you won’t sacrifice any flavor. Stuff it all into a low-carb, high-fiber tortillas, which you can enjoy two of for the calories in one.
Prep time: 15 minutes (plus 1 hour chill time)
Cook time: 8 minutes
Per 2 fajitas:
- 450 cal
- 22 g fat (4 g sat)
- 40 g carbs
- 380 mg sodium
- 22 g fiber
- 40 g protein
3/4 pound top round steak, cut into 2 inch strips
1 tablespoon soy sauce
1/4 cup plus 1 tablespoon fresh lime juice (from 3 limes), plus wedges for serving
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
2 teaspoons chili powder
2 medium garlic cloves, finely minced, plus 1 clove, crushed
2 teaspoons extra-virgin olive oil
2-3 medium bell peppers of various colors, stemmed, seeded and thinly sliced lengthwise
1 large red onion, halved and thinly sliced with the grain
8 low-carb, high-fiber flour tortillas
1 cup store-bought guacamole
- In a shallow dish or gallon-sized zipper-lock bag, combine steak, soy sauce, 1/4 cup lime juice, cumin, black pepper, chili powder and minced garlic. Refrigerate for 1 hour, turning steak occasionally.
- Remove steak from marinade and blot dry with paper towels. Lightly season with salt. In a cast-iron skillet, heat oil over medium-high. Cook steak until medium-rare, about 2 minutes per side. Transfer to a plate and loosely tent with foil.
- Add the rest of the oil to the skillet and cook peppers, onion and crushed garlic. Cook, stirring, until vegetables are crisp-tender, about 4 to 6 minutes. Add 1 tablespoon of lime juice. Serve steak with vegetables, warm tortillas and guacamole.
To heat tortillas, wrap in foil and bake at 300° F until steaming, about 10 minutes, or wrap tortillas in barely damp paper towels and microwave on high for 30 to 45 seconds.