It’s Taco Tuesday at Jason’s Cooking! And while I know that tacos and fajitas aren’t the same thing, they’re pretty darn close so these quick and healthy flank steak fajitas are on the menu today. I made these for the first time a couple of weeks ago for the blog and they were absolutely delicious. The only thing that didn’t turn out on the first batch was the picture so I had to make them again last night – oh darn!
These fajitas were slightly adapted from a Weight Watchers recipe. I have made quite a few WW recipes in my day and I have to say that they’re all really good. No one is paying me to say that, I just really like the recipes that they come up with. These fajitas have a minimal amount of oil, are packed with veggies and only take about 20 minutes to make, making them the perfect healthy weeknight dinner.
- 1 ½ tsp Ground Cumin
- 1 ½ tsp Garlic Powder
- 1 ½ tsp Kosher Salt
- 1 tsp Chili Powder
- ½ tsp paprika
- ¼ tsp Ground Cinnamon
- ¼ tsp Freshly Cracked Black Pepper
- 1 lb Flank Steak
- 1 Tbs Vegetable Oil, Divided
- 1 Bell Pepper, Thinly Sliced
- 1 Zucchini, Sliced into Sticks
- 1 Large Onion, Thinly Sliced
- Salt and Pepper
- 8 Tortillas
- Shredded Cheddar Cheese, Shredded Lettuce, Sour Cream and Salsa for serving
- Preheat the broiler to high and position a rack close to the flame.
- Mix all of the ingredients for the spice rub together in a small bowl.
- Rub 1 tsp vegetable oil on the flank steak and season the steak with a generous amount of the rub. You probably won’t use all of the rub so save it for the next time you make this dish.
- In a large bowl, toss the pepper, zucchini, and onion with the remaining vegetable oil and season with salt and pepper.
- Spray a half sheet pan with non-stick cooking spray and spread the vegetables all over the pan. Place the steak on top of the veggies and broil for 5 minutes. Flip the steak and then broil for another 5 minutes or until an instant-read thermometer registers 135°.
- Remove the steak from the pan and let it rest on a cutting board for 5 to 10 minutes. Stir the vegetables around and return to the oven for an additional 5 minutes to finish cooking.
- Slice the steak very thinly against the grain and serve with tortillas, cheese, lettuce, sour cream and salsa!
Not a fan of zucchini? Only have red onions on hand? The great thing about this recipe is that you can switch the veggies for whatever veggies you like. Give it a shot!
While the cooked veggies won’t do great in the freezer, the cooked fajita meat will. Portion leftover fajita meat into small zip-top bags for a quick grab-and-go taco.
In Mexico, Tacos are almost exclusively made with soft flour tortillas. The crispy corn taco shell is an American invention.