These steak fajitas have totally overtaken Taco Tuesdays in my house. My son with type 1 diabetes loves them, and I love giving them to him, because the entire recipe is pretty healthy and relatively low-carb. And it’s one meal that actually fills him up — an increasingly difficult feat for this growing preteen — without having to add a bunch of side dishes.
Another thing I love about fajitas is that they’re so customizable. We make a very basic meat mixture, which contains the perfect amount of spice for the kids’ palates, and then we can spice up the adult portions by adding a salsa with more heat. Serve the fajitas with your favorite tortillas or as a fajita bowl over a bed of shredded lettuce.
- 1 pound sliced flank steak
- 3 cups sliced bell peppers (any color)
- 2 cups thinly sliced onion
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon garlic powder
- Salt and pepper, to taste
- 8 small low-carb tortillas
- Optional toppings: sour cream, salsa, shredded cheddar cheese
How To Make It
- In a gallon-size plastic freezer bag, combine steak, peppers, onion, and seasonings.
- Place tortillas in another gallon-size plastic freezer bag.
- Place any optional toppings (sour cream, salsa, cheese, green onions) each in a separate sandwich-size freezer bag.
- Bundle all bags together in one large plastic bag. Label with meal name and date. Freeze until ready to use.
- When ready to serve the fajitas, thaw bag(s) in the refrigerator, preferably overnight.
- Heat olive oil in a large skillet over medium-high heat. Add contents of steak, pepper, and onion bag into the skillet; cook 15 to 20 minutes or until steak is cooked through.
- Warm tortillas in the microwave. Top with steak mixture, divided eight ways.
- Add optional toppings if desired.