HANDS-ON: 15 MIN. // TOTAL: 45 MIN. // SERVES 4
I like to use a red and green bell pepper for color, but any variety of bell pepper—or just green—works equally well. Combine and refrigerate the marinade and steak in the morning before leaving the house, if desired. Also, make sure to line the sheet pan with foil so that cleanup is fast.
2 tablespoons fresh lime juice (from 1 lime)
1 garlic clove, grated (about 1 teaspoon)
4 teaspoons avocado oil
1 (1-pound) flank or skirt steak
3/8 teaspoon kosher salt
3 teaspoons All-Purpose Taco Seasoning (page 66) or store-bought organic taco seasoning
Cooking spray
2 medium bell peppers, cut into thin strips
1 medium yellow onion, cut into thin strips
8 (6-inch) yellow corn tortillas, warmed
1/2 cup Avocado-Cilantro Dip and Dressing (page 71), plain Greek yogurt, or diced avocado
1 Preheat the broiler to high with the oven rack 6 inches from the heat source.
2 Combine the lime juice, garlic, and 2 teaspoons of the oil in a large ziplock plastic freezer bag. Add the steak, seal the bag, and shake to coat. Let stand at room temperature, turning occasionally, for 30 minutes. Remove the steak from the marinade, discarding the marinade. Pat the steak dry and rub with the salt and 2 teaspoons of the taco seasoning.
3 Line a large rimmed baking sheet or bottom of a broiler pan with aluminum foil and lightly coat with cooking spray. Combine the bell peppers, onion, remaining 2 teaspoons oil, and remaining 1 teaspoon taco seasoning in a large bowl and toss well to coat. Place the vegetables on half the prepared baking sheet. Place the steak on the other half of the baking sheet. Broil for 6 minutes. Turn the steak over and broil to the desired degree of doneness, about 4 minutes more. Transfer the steak to a cutting board and let rest for 5 minutes; cut the steak diagonally across the grain into thin slices.
4 Add the steak slices to the vegetable mixture and toss to combine. Top the tortillas evenly with the steak-and-vegetable mixture. Top each tortilla with 1 tablespoon of the dressing, yogurt, or diced avocado.
(SERVING SIZE: 2 FAJITAS): CALORIES 422; FAT 20G (SAT 4G, UNSAT 14G); PROTEIN 30G; CARB 32G; FIBER 6G; SUGARS 5G (ADDED SUGARS 0G); SODIUM 716MG; CALC 10% DV; POTASSIUM 15% DV