(The following low-fat beef fajita recipe was created and submitted by FatLossGal.)
The first dish that comes to most people's mind when they hear the phrase "Mexican food" is sizzling fajitas served on a black, smoking hot, cast iron skillet.
Mmm, I can smell them now. Fajitas are a staple entree served at Mexican restaurants throughout the world.
My family and I enjoy going out to eat Mexican food, and on occasion we do. These days, though, it is not always economical to go out to eat, and more of us are opting to cook their favorite healthy meals at home.
Beef fajitas are easy to prepare and can be made so they are not only delicious but low in fat.
You can use lean beef, skinless chicken breast, pork, shrimp, or your favorite fish. Feel free to modify this beef fajita recipe to make your own seafood fajitas with crab, shrimp, fish, and/or crawfish instead.
Try this easy beef fajita recipe. It's tasty and healthy!
Now that is some tasty! You may even opt to make a vegetarian fajita. These are becoming more and more popular and can be quite nutritious and yummy.
Beef Fajita Recipe - Ingredients
2 tablespoons of Worcestershire sauce
2 tablespoons of extra virgin olive oil
½ teaspoon of cayenne pepper
¼ cup of lemon juice
1/3 cup of water
1 medium yellow or white onion
3 large bell peppers
1½ - 2 pounds flank steak
1 pack of tortillas
The different types of vegetables you can add to your fajitas is endless. White, yellow or red onion, red, yellow, or green peppers, squash, zucchini, mushrooms, tomatoes, or fat free beans.
Don't forget jalapenos for all those hot-n-spicy lovers out there. After all, jalapenos are a naturally fat burning vegetable.
Beef Fajita Recipe - Directions
Slice beef in thin strips against the grain. Mix the Worcestershire sauce, extra virgin olive oil, cayenne pepper, lemon juice, and water in a medium size bowl. Marinate the steak in this mixture in the refrigerator for 1- 3 hours.
In a large skillet lightly coated with extra virgin olive oil on med/high heat, add the steak. Cook each side 3-4 minutes or until desired doneness.
Then remove the beef, make sure the skillet is coated again with oil and add the sliced onion and sliced bell pepper (and other vegetables you want to include). Cook for 5-10 minutes, stirring occasionally, or until desired doneness.
Remove vegetables from the skillet, and lightly grill your tortillas in the skillet until desired warmth. Add beef, veggies, and whatever other yummy toppings your heart desires to your tortilla and enjoy your mouth watering beef fajitas.
Everyone is sure to adore this low fat, delicious, quick and simple beef fajita meal. Want some additional toppings? No problem, as there are many healthy options to choose from.
You can top your beef fajitas with fat free sour cream, fat free shredded cheese, and salsa, which also happens to be naturally fat free.
This recipe is quick, easy and most importantly healthy. I hope you enjoy it as much as my family and I do.
Instead of flour or corn tortillas, there are some tasty and healthy whole grain tortillas which take the guilt out of eating white-flour tortillas with your beef fajitas.
You can cook the meat and vegetables in a skillet, or if you are like my family who enjoys grilling, you can just as easily grill yourself up some sizzling hot fajitas.
Some people microwave their tortillas to warm them. I find they are tastiest if, after you cook your meat and vegetables, you throw the tortillas on the hot grill or hot skillet for 30-seconds to one minute flipping half way through until warm.
Now those are some tasty tortillas to wrap your sizzling steak fajitas in.
You can have your own Mexican fiesta in the comfort of your own home. An added touch that we have during our beef fajita meals is some background Spanish music and you are transformed to a little Mexican cantina.
What a great dish to serve at your next Cinco di Mayo party. Happy Fajita Fiesta to you!
The story goes that fajitas originated in the 1930's by Mexican cowboys living and working in the Rio Grande valley of Texas. So there you go, Tex Mex was born.
Fast forward to the year 1969 where Sonny Falcon in Kyle, Texas opened up what is thought to be the first fajita taco stand. He was later named the "Fajita King" by an Austin, Texas reporter.
Sonny sold his fajitas at outdoor events such as the famous Texas rodeos. Continuing on down the beef fajita recipe time line to Houston, Texas in 1973, where the now famous Rio Grande native Ninfa Rodriguez Laurenzo opened one of my favorite Tex-Mex restaurants, Ninfas.
Originally this charming Mrs. Ninfa called her fajitas tacos al carbon also known as Ninfa's al Carbon.
I clearly remember as a young adult enjoying my first mouthwatering fajita platter at Ninfa's. The lovely decor made you feel as if you were actually at an authentic Mexican cantina in the heart of Mexico.
A couple more of my all time favorite Mexican restaurants to eat steak fajitas are On the Border and Pappasitos. I love On the Border's fajitas, especially after eating some of their chicken stuffed jalapenos as an appetizer.
Chicken and beef fajitas are pretty much the only entree I order when I am in the mood for some good Mexican food.
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