Steak Fajitas with Avocado and Salsa

Name: Steak Fajitas with Avocado and Salsa
Yield: serves 4
Ingredients: Two 6-ounce pieces lean filet mignon; Half of a 1-ounce package fajita seasoning, such as Old El Paso; Nonfat cooking spray; 1 large Vidalia onion, sliced thin; 1 large green bell pepper, seeded and sliced thin; 1/2 ripe Hass avocado, peeled; 1 cup store-bought fresh salsa; 1/2 cup chopped fresh cilantro; Eight 6-inch low-carb, high-fiber tortillas, such as La Tortilla Factory; 1/2 cup nonfat Greek yogurt

December 9, 2011

Purists insist that skirt steak is the only cut of beef from which to make fajitas. Skirt steak is delicious—mostly because of the fat marbling through it. That’s why this recipe calls for lean filet mignon: it has significantly less fat than skirt steak. The condiments more than make up for the flavor that fat provides.

Recipe notes

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