You’ve never had fajitas like this before. This lighter version of the Mexican favorite swaps out the traditional white flour tortilla for a lettuce leaf with a hearty whole-grain tortilla inside. What’s more, you’ll get a satiating dose of healthy protein by subbing Greek yogurt for sour cream. To make our Naked Steak Fajitas with Avocado and Lime, follow the recipe below.
- 1 tsp ground cilantro
- 1 tsp ground cumin
- 2 cloves garlic, crushed
- 1 fresh long red chili pepper, finely chopped
- 1 lime, grated zest, juice
- 12 oz. rib eye (or rump)
- 8 oz. cherry tomatoes, halved
- 1 yellow bell pepper, seeded, sliced
- 1 red onion, sliced
- 2 tsp olive oil
- 1 bunch cilantro, leaves picked
- 1/2 cup drained black beans (from 15-oz. can)
- 1/2 small avocado, seeded, thinly sliced
- 1 whole-grain tortilla
- 1 butter lettuce, leaves separated
- 2 Tbsp. low-fat Greek yogurt
- lime wedges, to serve
- In a shallow dish, combine spices, garlic, chili pepper, and half of the lime juice. Add steak, turning to coat. Set aside to marinate for 15 minutes.
- Preheat a barbecue plate or chargrill pan on high. Cook steak for two to three minutes on each side, or until cooked to taste. Loosely cover steak with foil, and set aside to rest for five minutes. Slice thinly.
- In a large bowl, toss tomatoes, bell pepper, and onion with oil. Cook on hot plate for two to three minutes. Return to bowl, cool slightly, and toss with half cilantro, beans, avocado, and remaining juice.
- Cook the tortilla on plate for 30 seconds on each side. Once it is cooled, break the tortilla into pieces.
- Divide steak filling between lettuce cups. Serve topped with remaining cilantro, extra chili, crispy tortilla, and a small dollop of yogurt.
This recipe orignally appeared on our sister site, Food to Love.