Beef Fajitas

Beef Fajitas
Servings: 4 Prep 15 mins Chill 1 hr Cook 15 mins


  • 1 clove garlic, finely chopped
  • 2 tablespoons red-wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 flank steak (1 pound), thinly sliced diagonally across the grain
  • 2 large onions, thinly sliced
  • 1/2 pound mushrooms, thinly sliced
  • 3 plum tomatoes, chopped
  • 1 pickled jalapeno chile, cored, seeded and chopped
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 8 small (6-inch) fat-free flour tortillas, heated according to package directions

Make It

1. Combine garlic, vinegar, 1/2 teaspoon salt, oregano, pepper and 1 teaspoon olive oil in gallon-size resealable plastic food-storage bag. Add steak; seal. Refrigerate to marinate at least 1 hour.

2. Remove beef from marinade; drain well. Discard marinade. Heat 1 teaspoon oil in large nonstick skillet over high heat. Add beef; saute until cooked through, about 5 minutes. Remove beef from skillet to plate; cover to keep warm.

3. Add remaining teaspoon oil, onions and mushrooms to skillet; saute until onions are softened and mushrooms give off their juices, about 6 minutes. Add tomatoes, jalapeno and beef; cook until heated through, about 2 minutes.

4. Stir together cornstarch, remaining 1/2 teaspoon salt and the water in small bowl until smooth. Pour into skillet; cook, stirring constantly, until mixture thickens and bubbles, about 2 minutes.

5. Spoon filling into warmed tortillas. Wrap up tortillas and serve.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 334, Fat, total (g): 12, chol. (mg): 59, sat. fat (g): 4, carb. (g): 30, pro. (g): 29, sodium (mg): 513, Percent Daily Values are based on a 2,000 calorie diet.