Weeknight Steak Fajitas with Cilantro Lime Slaw

These beef fajitas are packed with all the flavors you love…onions, peppers, steak strips, cumin, cilantro and lime. Mix up the slaw and prep the steak to marinate in the morning before work, and you will have a quick and tasty weeknight meal.

Ingredient List

For the cilantro lime slaw:

½ cup sour cream
½ cup fresh cilantro, chopped and tightly packed
¼ cup bottled lime juice or freshly-squeezed
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon ground black pepper
3 green onion tops, chopped
1 tablespoon minced garlic
1 (14-ounce) bag cole slaw mix

For the steak fajitas:

1 ½ pounds beef flank steak or skirt steak, thinly sliced
¼ cup plus 2 tablespoons vegetable oil, divided
1 tablespoon minced garlic
2 tablespoons bottled lime juice or freshly-squeezed
2 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
3 medium bell peppers, sliced (any combination of colors)
1 large red onion, sliced
1 avocado, peeled, pitted and sliced
12 (6-inch) fajita-sized flour tortillas, warmed

Instructions

For the Cilantro Lime Slaw

In a large mixing bowl, combine all cilantro lime slaw ingredients. Toss until mixture is evenly combined. Cover and refrigerate at least 2 hours before serving.

To marinate steak

In a medium bowl, combine steak slices with ¼ cup vegetable oil, garlic, lime juice, cumin, chili powder and oregano. Toss to evenly coat steak. Cover and marinate in the refrigerator at least 2 hours.

For the Steak Fajitas

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sauté bell pepper and onion slices in hot oil, stirring frequently, until they soften and start to brown on the edges. Remove to serving dish.
In the same hot skillet, cook marinated steak 4-5 minutes, stirring frequently. Steak slices should be hot but some pink in the center might remain. Remove to a serving dish.
Assemble fajitas by starting with a warmed flour tortilla, adding cooked steak and veggies, a generous spoonful of cilantro lime slaw, and a slice of fresh avocado. Serve immediately.
NUTRITION INFORMATION PER SERVING (2 FAJITAS, 618g): 960 calories, 320 calories from fat, 36g total fat, 14g saturated fat, 0g trans fat, 155mg cholesterol, 1600mg sodium, 92g total carbohydrate, 16g dietary fiber, 15g sugars, 64g protein, 136mcg folate, 138mg vitamin C, 4mg iron.
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Instructions

Step 1 of

In a large mixing bowl, combine all cilantro lime slaw ingredients. Toss until mixture is evenly combined. Cover and refrigerate at least 2 hours before serving.
In a medium bowl, combine steak slices with ¼ cup vegetable oil, garlic, lime juice, cumin, chili powder and oregano. Toss to evenly coat steak. Cover and marinate in the refrigerator at least 2 hours.
Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Sauté bell pepper and onion slices in hot oil, stirring frequently, until they soften and start to brown on the edges. Remove to serving dish.
In the same hot skillet, cook marinated steak 4-5 minutes, stirring frequently. Steak slices should be hot but some pink in the center might remain. Remove to a serving dish.
Assemble fajitas by starting with a warmed flour tortilla, adding cooked steak and veggies, a generous spoonful of cilantro lime slaw, and a slice of fresh avocado. Serve immediately.
NUTRITION INFORMATION PER SERVING (2 FAJITAS, 618g): 960 calories, 320 calories from fat, 36g total fat, 14g saturated fat, 0g trans fat, 155mg cholesterol, 1600mg sodium, 92g total carbohydrate, 16g dietary fiber, 15g sugars, 64g protein, 136mcg folate, 138mg vitamin C, 4mg iron.
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