Healthy Steak Fajitas

I am a huge fan of Mexican food, but I've found that sometimes it can be cooked with excess oils, salt, or unnecessary ingredients. I stumbled across a recipe about a year ago for a healthier version of steak fajitas that used broth as a main way to cook the meat. After trying it a few times, I can honestly say this recipe is fool proof! I love it because it only uses only one pan, has tons of veggies, and is super easy to make. You can also make it the same way using chicken, and it still tastes SO GOOD.

Here's my take on the recipe:

You will need:

• 2 skirt steaks (or the equivalent in chicken), sliced into 1/4 inch thick strips
• 2-3 bell peppers, any color, cut into 1/4 inch thick strips
• 1 large onion, cut into 1/4 inch thick strips
• ​1 cup chicken/beef stock  (I prefer low-sodium)
• 2 tbsp. lime juice
• 1 small can of green chilies with the juice
• 2 tbsp. chopped fresh cilantro
• garlic powder, salt, and pepper to taste
• whole wheat tortillas

Serves four
Begin by cleaning and slicing the peppers, onion, and skirt steak into 1/4 inch thick slices.

Heat up a large pan, and add in the steak over medium-high heat. Season with salt, pepper, and garlic powder.

Sear the meat until it begins to brown, and add in the chicken/beef stock. Scrape off any browned bits from the bottom of the pan.

Next, add in the peppers and onion and let simmer for another 10 minutes, stirring occasionally.

Add in the lime juice, can of chilies, fresh chopped cilantro, and any other seasonings you'd like. 

Let cook until the peppers, onions, and meat are cooked as desired. Serve hot.

~If the pan seems as though it's drying up, add more broth as necessary. You can never add enough!~


I prefer to eat the fajitas in a whole wheat tortilla, but another great option is to eat them with bibb lettuce. You can also top it off with anything you'd like, but the options I tend to go for are;

• low-fat grated Mexican cheese blend
• low-fat sour cream
• avocado slices
• diced tomatoes
• shredded lettuce
• jalapenos 
• radishes
• diced scallions

The thing I love most about this recipe is that it's super flexible and you can add anything you'd like to it. As I said before, it really is fool-proof, and the more fun you have with it, the better it tastes.

~adapted from Haylie Pomroy~