Mexican Fajita Pockets
- SERVES
- 4
- SERVING SIZE
- 1/2 pita and 1/2 cup mixture
- COOK TIME
- 10 Min
Juicy flank steak, bathed in a seasoned garlicky lime marinade, make for wonderful, homemade, healthy-style fajitas. Enjoy our Mexican Fajita Pockets for a quick weeknight meal and get ready for rave reviews!
What You'll Need
- 8 ounces flank steak, trimmed
- 1 tablespoon lime juice
- 3 cloves garlic, peeled and cut in half
- 2 tablespoons olive oil
- 1 (16-ounce) package frozen fajita vegetables (bell pepper and onion strips), thawed
- 1 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 2 (4-inch) whole wheat pitas, cut in half
What to Do
-
Freeze meat about 30 minutes. Slice thinly across grain into bite-size strips and place in resealable plastic bag.
-
In a small bowl, mix together lime juice, garlic, and oil. Add mixture to plastic bag and refrigerate 2 to 4 hours; drain.
-
Coat a medium nonstick skillet with cooking spray. Over medium-high heat, cook vegetables, cumin and pepper until tender, stirring occasionally, adding more cooking spray as needed. Remove vegetables from skillet. Add beef to hot skillet and cook about 2 to 3 minutes, or until fork-tender, stirring occasionally. Do not overcook.
-
Return vegetables to skillet and heat through. Spoon mixture into pita bread halves and serve.
Notes
Read NextEasy Enchilada Casserole
Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 225
- Calories from Fat 102
- Total Fat 11g 17 %
- Saturated Fat 2.7g 13 %
- Trans Fat 0.0g 0 %
- Protein 15g 30 %
- Amount Per Serving % Daily Value *
- Cholesterol 37mg 12 %
- Sodium 120mg 5 %
- Total Carbohydrates 16g 5 %
- Dietary Fiber 1.2g 5 %
- Sugars 4.3g 0 %
