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Dinner Recipes

Steak Fajita Lettuce Cups Recipe Is Hearty, Healthy + Full of Flavor

Lower in carbs but twice as delicious, this twist on Tex-Mex is sure to satisfy

Tex-Mex food is one of my favorites. I like to eat it at least once a week so I can enjoy the zesty combination of flavors. Fajitas are one of my go-to’s. Traditionally served on a sizzling hot skillet with grilled beef, peppers and onions, fajitas also come with warm tortillas for wrapping up the meat and veggie mixture. And while they are so delicious, sometimes I crave something a little lighter. That was the inspiration for this steak fajita lettuce cups recipe. We use lean beef along with black beans and veggies and put it on crisp Boston lettuce leaves rather than tortillas.

But here’s the genuis twist: We don’t skip the tortillas completely. Instead, we use healthier whole-wheat tortillas and tear them into small pieces to put on top of the meat, bean and veggie mixture. The result is super tasty and satisfying! Give it a try and leave us a comment below.


4 servings

Total Time

Prep Time

Cook Time


  • 2 tbsp. olive oil
  • 1 yellow pepper, cut lengthwise into 1/2"-thick slices
  • 1 cup thinly sliced red onion
  • 2 tsp. chili powder
  • 1/8 tsp. + 1/4 tsp. salt
  • 1 cup cherry tomatoes, halved
  • 1 (10.5 oz.) can black beans, rinsed and drained
  • 1 lb. boneless beef sirloin steak, 1" thick
  • 2 taco-size whole-wheat flour tortillas (7 1/2")
  • 8 large leaves Boston lettuce
  • 1 avocado, pitted, peeled, sliced
  • 1 jalapeno pepper, sliced
  • 1/2 cup sour cream
  • Lime wedges


• Prepare grill or grill pan for medium-high direct-heat cooking. In 12” nonstick skillet, heat 1 Tbs. oil over medium-high heat. Add pepper, onion, ½ tsp. chili powder and 1/8 tsp. salt. Cook, stirring, until softened, 5-6 min. Add tomatoes; cook, until tomatoes have softened, 3-5 min; stir in beans. Remove from heat; cover.

• Brush both sides of steak with remaining 1 Tbs. oil; sprinkle with remaining 1½ tsp. chili powder and ¼ tsp. salt. Grill, turning once, 4-5 min. per side for medium-rare or until desired doneness. Grill tortillas, flipping, 1-2 min. per side until browned. Let steak stand 5 min. before slicing. Tear tortillas into pieces. Divide bean mixture, sliced steak, avocado, tortillas, sour cream, jalapeno and cilantro among lettuce leaves. Serve with lime wedges.


  • Calories: 280
  • Fat: 15 grams
  • Saturated Fat: 4 grams
  • Protein: 19 grams
  • Carbohydrates: 21 grams
  • Fiber: 7 grams
  • Cholesterol: 45 grams
  • Sugar: 6 grams
  • Sodium: 300 mg
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