Fajitas
Meal: 323 cal Protein: 26 g Carbs: 21 g Fat: 8 g
This Fajita-style Meat & Veggie combo can be served as a stand-alone dish or in a bowl (see suggested additions below). In either case, by eliminating the tortilla, you are saving nearly 200 calories and more than 30g of carbohydrates. We’ve also reduced the meat serving size to 4 oz and increased the serving of vegetables proportionally.
The added flavor is in two parts – marinating the meat and adding tons of spices and lime juice to the sauteed veggies. It’s also good to note, this is a great dish to order in a restaurant because it’s easy to control all the components on your plate.
Ingredients
- 1 Lb Flank Steak
- 1 Tbsp Tequila
- ¼ C Pineapple Juice
- ¼ C Lime Juice
- 1 Tbsp Oil
- 1 C Onion , sliced
- ½ C Poblano , diced
- 1 C Bell Peppers (any color), sliced
- 1 Tbsp Garlic
- 1 Tbsp Smoked Paprika
- 1 Tbsp Cumin
- 1 Tbsp Ancho Chili Powder
- 2 Limes , juiced
- Salt & Pepper
Directions
- Combine steak, tequila, and juices in a large plastic bag. Mix thoroughly and let marinate one hour up to 2 days.
- Heat oil in Saute Pan. Add onions, poblanos, and bell peppers. Cook until soft. Add garlic and spices and cook until fragrant. Squeeze lime juice over vegetables.
- Serve alone or with the following: Refried Black Beans (70 cal for ¼ C Serving) Guacamole (50 Cal for 2 Tbsp) Cotija Cheese (90 Cal for 1 oz) Limes & Cilantro
