Use reduced-fat sour cream to make this South-of-the-border skillet favorite a little lighter, and swap in whole-wheat tortillas in place of the flour ones.



Ingredient Checklist


Instructions Checklist
  • In a small bowl, combine cumin, coriander, 2 teaspoons coarse salt, and 1/2 teaspoon pepper. Rub steaks all over with spice mixture.

  • Heat a large skillet over medium-high; add meat (if crowded, cook in two batches). Cook 2 to 4 minutes per side for medium-rare. Transfer to a cutting board. Tent steaks with aluminum foil, and let rest at least 5 minutes.

  • Meanwhile, reduce heat to medium; add bell peppers, onion, and chiles; season with salt and pepper. Cook, stirring occasionally, until crisp-tender, 8 to 10 minutes. Add lime juice, and stir, scraping up browned bits in skillet.

  • Stack tortillas, and wrap in a damp paper towel or kitchen towel. Microwave on high 1 minute. Thinly slice steaks crosswise, and serve with tortillas, peppers, onion, and chiles, along with sour cream and lime wedges.

Reviews (4)

13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: Unrated
NatalieDM, it tells you under the recipe, just before the green asterisk that points out more ideas like this. From Everyday Food, June 2007 And I love this easy recipe!
Rating: Unrated
I'm originally from Texas (now in NY) and these were the best fajitas I've had in years! It tasted as if I was back in Tex-Mex land! I would recommend to cut the salt in half ... it was too salty for my taste, but otherwise INCREDIBLE!
Rating: Unrated
Natalie these recipes are always from the magazine.
Rating: Unrated
For those of us who subscribe to Everday Food, it sure would be nice if these recipes included a cite if it's from the magazine. That way we would not have to print it; we could just grab that issue. Thank you.