You’ve been staring at the menu for 10 minutes and just CAN’T figure out what you want. Until you hear that familiar “sizzle” as the waitress passes your table. You catch a whiff and know exactly what you’re ordering tonight: the fajitas! Packed with immune-boosting ingredients like flank steak, bell peppers, red onion, and cumin… you don’t need to feel bad about eating just a little too much of this Mexican-inspired meal. Ready to serve in just 45 minutes!

Fajita Friday!

Serves: 6
Prep Time: 20 min.
Cook Time: 25 min.
Total Time: 45 min.

Ingredients  

3 bell peppers, cut into strips
1 red onion, sliced
3 tablespoons olive or avocado oil, divided
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper, to taste
1.5 lbs. flank steak, skirt steak or carne asada
12 tortillas, sprouted corn or flour, or grain-free
Toppings: guacamole, salsa, shredded cheese.

Instructions  

Preheat the oven to 425F and line two a baking sheet with parchment paper.

Place the vegetables in a large bowl. Add 2 tbsp olive oil and all seasonings, massage to combine.

Spread the vegetables among the baking trays and roast for 30 minutes.

While the vegetables are roasting, prepare your steak by seasoning with salt and pepper.

In a large skillet, heat oil over medium-high heat. Add steak, frying on each side for 3 minutes. Remove from the pan and let sit for 5 minutes before slicing into thin slices.

Remove the vegetables from the oven and serve your fajitas immediately. Create a DIY station and get the family involved to make their own fajita plates with steak, vegetables, tortillas, and toppings.

(Minus toppings)
Calories: 425
Fat: 16g
Carb: 8g
Fiber: 4g
Protein: 43g