Steak Fajitas with Avocado and Salsa Recipe

Name: Steak Fajitas with Avocado and Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Heat a grill pan over high heat.
2
Season the steaks with half of the fajita seasoning, and spray them lightly with cooking spray.
3
When the grill pan is hot, add the steaks and grill them for 3 minutes per side for medium-rare.
4
Transfer the steaks to a platter, cover them with foil, and set them aside to rest.
5
(Leave the grill pan on the heat.)
6
Combine the onion and pepper in a large bowl, and spray them lightly with cooking spray.
7
Season the vegetables with the remaining fajita seasoning, and place them on the grill pan.
8
Grill the vegetables until they are charred and crisp-tender, about 7 minutes.
9
Transfer the vegetables to a bowl, and cover it with foil to keep them warm.
10
While the vegetables are grilling, mash the avocado lightly with a fork in a medium bowl.
11
Stir in 1/4 cup of the salsa and half of the cilantro to make the guacamole.
12
Holding them with flameproof tongs, char the tortillas on each side over an open flame.
13
(Or toast them under the broiler.)
14
Place the tortillas on a plate, and cover them with a towel to keep them warm.
15
Cut the steaks into thin slices.
16
To assemble the fajitas, spoon some of the guacamole onto each tortilla.
17
Pile the steak and the pepper-onion mixture on top of the guacamole.
18
Top with the yogurt, remaining 3/4 cup salsa, and remaining 1/4 cup cilantro.
19
Serve.
20
Fat: 60g (before), 12.2g (after)
21
Calories: 1,165 (before), 331 (after)
22
Protein: 34g
23
Carbohydrates: 39g
24
Cholesterol: 57mg
25
Fiber: 18g
26
Sodium: 1,167mg

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Steak Fajitas with Avocado and Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Steak Fajitas with Avocado and Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions