There is something completely satisfying about fajitas. I found this recipe with a fresh citrus juice marinade and lean flank steak to make a delicious, nutritious, and healthy dish. Check out this website as well, it has quite a few fun recipes. I am trying this tonight! I'll let you know how this goes, but I am feeling pretty positive.
Clean Fajitas:
Recipe From The Joy Of Clean Eating
- 1 large orange, juiced
- 1 lime, juiced
- 2-3 garlic cloves, minced
- 1 jalapeno, seeded and finely minced
- 1 tbsp fresh cilantro, finely chopped
- 1 tsp cumin
- 1 tsp sea salt
- olive oil
- 2 pounds flank steak
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 yellow onion, thinly sliced
- Soft Tortillas
Directions:
- In a small bowl, whisk together the first 7 ingredients plus 1 tbsp oil. Place the steak in a shallow container and pour the marinade over it.
- Refrigerate, covered, for 8 hours or overnight to tenderize meat.
- Remove the meat from the marinade.
- Place the meat on a preheated grill or pan and cook to your desired ‘doneness
- Meanwhile, heat 1 tsp oil in a large skillet on medium heat. Add in the peppers and onions and saute the mixture for 3 minutes until the vegetables are tender. Transfer the vegetables to a preheated plate that has been warmed in the oven.
- After grilling the steak, thinly slice it against the grain on a diagonal. Place the steak slices on the cast iron skillet or plate with the veggies.
- To serve, spread 1 tbsp guacamole and sour cream on a tortilla, top with a few slices of steak, peppers and onions. Roll up and ENJOY.
Nutritional Info:
Makes 12 servings :Serving size 1 fajita.
Nutrients per serving: Calories: 362, Cal. from Fat: 140, Total Fat: 15.5g, Sat. Fat: 4.5g, Carbs: 30g, Fiber: 6.5g, Sugars: 2.5g, Protein: 25g, Sodium: 263mg, Chol: 48mg
http://thejoyofcleaneating.com/recipes/sizzling-fajitas/
1 comment:
I would like to add on to this. I made these fajitas last night and not shocking to myself...but I did them my own way.
Jess's Directions
-I was short on time and was unable to marinate my meat.
- I thinly sliced one 1 full red pepper and 1/2 a large yellow onion.
-The pepper and onion were then cooked in a pan on medium heat. The pan was sprayed with cooking spray to prevent sticking and burning.
-I added chili powder, cumin, garlic salt, cilantro, a couple sprinkles of lime juice, and pepper to the vegetables.
-Once the onions were nearly translucent I put the vegetables on a separate plate and placed the flank steak in the pan.
-The steak was pan seared on medium heat for about 5-7 minutes each side. I generously sprinkled chili powder, cumin, garlic salt, and pepper onto the steak then dropped a couple sprinkles of lime juice over top on both sides with some cilantro for taste and color.
-Once the steak was done (slightly pink in the middle) I pulled it off and replaced the onions into the pan to rewarm.
-I thinly sliced the steak, cutting against the grain. As I sliced I would throw the meat back in the pan on medium/low heat to stay warm (further from the direct heat source to prevent further cooking)
-I mixed everything together then placed the desired amount into my 100% whole wheat ground tortillas (that I crisped in the oven for a couple minutes..mmmmm)
**instead of using sour cream I used plain greek yogurt. Equally delicious if I do say so myself. Then I added a couple tablespoons of Jacks Medium Salsa**
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