Fajita Tacos

Servings 6 Servings


  • 1 teaspoon olive oil
  • 1 medium onion chopped
  • 1 large red bell pepper de-seeded, de-ribbed and chopped
  • 1 large green bell pepper de-seeded, de-ribbed and chopped
  • 1 pound flank steak trimmed and cut into strips
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon crushed red pepper flakes
  • 12 small corn tortillas
  • Optional garnishes:
  • cilantro chopped
  • salsa
  • tomato chopped
  • Mexican blend cheese shredded
  • sour cream


  • Heat the olive oil in a large skillet over medium-high heat. Add onion, bell peppers and steak strips; cook and stir for 3 minutes. Add seasonings (salt through crushed red pepper flakes). Cook for 5 to 8 minutes, stirring occasionally, until steak strips are cooked to desired level of doneness and veggies are tender-crisp. In a small skillet over medium-low heat, warm the corn tortillas to soften them. Fill tortillas with steak/veggie mixture and top with desired garnishes. Enjoy!!!


SERVING SUGGESTION: Serve a big salad on the side.
VEGETARIAN: Skip the beef and double the veggies.
KOSHER: Make sure beef is certified kosher and skip dairy garnishes.
GLUTEN FREE: Make sure tortillas and salsa (if using) are gluten free.
NUTRITION: Per serving: 224 Calories; 7g Fat; 18g Protein; 22g Carbohydrate; 3g Dietary Fiber; 38mg Cholesterol; 425mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 1 Vegetable; 1/2 Fat. Points: 6
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