Fajita Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
These sizzling steak fajitas feature marinated beef with peppers and onions, served with warm tortillas. A restaurant-quality dish that's easier to make at home than it appears.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 6 tablespoons canola or avocado oil (divided)
- 1 tablespoon Worcestershire sauce
- ¼ cup fresh lime juice
- ¼ cup orange or pineapple juice
- ¼ cup chopped cilantro
- 2 cloves minced garlic
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 ½ teaspoons salt
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ⅛ teaspoon red pepper flakes
- 2 pounds skirt or flank steak
- 1 red bell pepper, (sliced into strips)
- 1 green bell pepper, (sliced into strips)
- 1 yellow bell pepper, (sliced into strips)
- 1 Anaheim or poblano pepper, (sliced into very thin strips)
- 1 yellow onion, ( sliced into strips)
- 1 pinch salt
At a glance
PER SERVING · TIME 155M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 771mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 672mg
- Calcium
- 35mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.