Vegetable and Steak Fajitas with "Killed" Jalapeños Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Mark Bittman
Fajitas can be a little boring, don't you think? Not when they're topped with these lime-softened jalapeños. If you like a big burst of lime, drain but don't rinse the chiles before garnishing. Placing the steak briefly in the free
Ingredients
- 12 ounces flank steak
- 2 tablespoons hot water
- 2 tablespoons lime juice
- 1/2 teaspoon sugar
- 2 jalapeño peppers, seeded and cut lengthwise into strips
- 2 tablespoons olive oil, divided
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 4 cups sliced mushrooms
- 2 cups sliced zucchini
- 2 cups sliced onion
- 1 1/2 cups red bell pepper strips
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 12 (6-inch) corn tortillas
- 1/2 cup chopped cilantro
Instructions
- Place beef in freezer.
- Combine water, juice, and sugar in a bowl. Add jalapeños; toss well.
- Heat a large, heavy skillet over high heat. Cut beef across grain into thin slices. Add 1 tablespoon oil and beef to pan; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Sauté 3 minutes or until done; remove from pan. Add sliced mushrooms, zucchini, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to pan; sauté 4 minutes. Remove from pan. Add 1 tablespoon oil to pan. Add onion, red pepper, garlic, chili powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; sauté 5 minutes or until crisp-tender. Add beef and mushroom mixture; cook 2 minutes or until heated.
- Heat corn tortillas according to directions. Place 3 tortillas on each of 4 plates, and top each with 1/3 cup beef mixture. Top evenly with jalapeños and cilantro.
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