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Steak fajitas are straight-up delicious—there's no doubt about that. But healthy? Not so much.

So instead of slogging over to your favorite Mexican joint to scarf down a fattening fajita, whip up an equally delicious, yet far healthier version at home. Just be sure to keep an eye on the number of peppers you use to control the spice level.

Information (per serving)

282 calories; 45g protein; 45g carbs; 9g fat

Makes 1 Servings
Prep Time: 
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6 oz trimmed top round steak, cut into strips
1 tsp salt-free Mexican seasoning
Salt, to taste
Olive oil spray
1⁄2 cup red onion, sliced
1⁄2 cup yellow bell pepper, sliced
1⁄2 cup poblano pepper, sliced*
1 tsp fresh garlic, minced
1⁄4 cup red enchilada sauce
2 corn tortillas
2 Tbsp fat-free Greek yogurt
1 Tbsp Fresno chilies, finely chopped, or to taste**
Fresh cilantro leaves, to taste
*It’s likely you’ll find poblanos in your grocery store. They are a very dark green pepper about the size of a bell pepper and pretty mild. If you can’t find them, swap in green bell peppers instead.
**Fresno chilies look like jalapeños but are bright red. They’re more mild than jalapeños. You can use any spicy pepper you like. Seed them if you want the fish to be even more mild; don’t if you like the extra kick.
How to make it 

Toss steak in seasoning and salt. Heat large non-stick stir-fry pan or wok over medium-high heat until hot.

Spray pan then add onions, yellow and poblano peppers, and garlic. Cook until veggies are crisp-tender. Push to edges of pan. Re-spray center of pan, and add steak in single layer. Cook until meat is lightly browned on outside and pink inside, about 1 minute per side. Push veggies back to center. Spoon sauce over the steak and veggies and toss.

Warm tortillas and place on dinner plate. Top tortillas with stir-fry to make fajitas. Spoon on yogurt, then sprinkle chilies and cilantro over top. Enjoy immediately.