Start to finish: 45 minutes
Serves 4
2 tablespoons vegetable or canola oil, divided
2 red onions, halved and sliced
2 red bell peppers, stemmed, seeded and sliced
1 jalapeño, stemmed, seeded and chopped
1 teaspoon sugar
1 pound fajita-sliced beef strips
1 tablespoon taco, fajita or Mexican seasoning blend
1 lime, halved
10 6-inch flour tortillas
To serve (pick and choose):
Salsa (maybe more than one!)
Crumbled queso fresco, or another white, crumbly Mexican cheese (feta works too, in a pinch!), or shredded Mexican-blend cheese
Sour cream
Lime wedges
Fresh cilantro leaves
Avocado slices or guacamole
In a large skillet, heat one tablespoon of the vegetable oil over medium heat. Add the onions, peppers, and jalapeno, sprinkle the sugar over them, season with salt and pepper, and sauté for 8 to 10 minutes until fairly tender. Remove all the cooked vegetables to one half of a serving platter.
Return the pan to medium heat and add the remaining tablespoon of oil. Add the beef strips, sprinkle with the seasoning, and saute for 5 minutes, until the beef is cooked. Add salt and pepper to taste. Transfer the beef to the other half of the serving platter. Tent with foil to keep warm.
Carefully clean the hot pan and return it to medium-high heat. Make sure the pan is clean and dry before warming the tortillas, one at a time, for 15 to 20 seconds on each side until browned in spots and slightly fragrant. Transfer the tortillas to a plate as they are warmed, and keep them covered with a clean dishtowel to keep them warm.
Remove the foil and dishtowel, and squeeze the juice of the lime halves over the meat and the vegetables. Serve the beef and vegetables with the tortillas and assorted toppings, and let everyone fill their own fajitas.
Nutrition information per serving: 537 calories; 196 calories from fat; 22 g fat (6 g saturated; 0 g trans fats); 72 mg cholesterol; 945 mg sodium; 52 g carbohydrate; 5 g fiber; 9 g sugar; 32 g protein.
Katie Workman, Associated Press
