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