Ingredients
1 lb (450g) lean sirloin beef, thinly sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
1/2 red onion, thinly sliced
2 ripe avocados, halved and pitted
4 cups fresh romaine lettuce
1/4 cup fresh cilantro, chopped
1 tbsp olive oil
2 tbsp lime juice
1 tsp ground cumin
1 tsp chili powder
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1 clove garlic, minced
Instructions
Preheat oven to 400°F (200°C) or heat a large skillet over medium-high heat.
Whisk olive oil, lime juice, cumin, chili powder, garlic powder, salt, and pepper in a bowl to make the marinade.
Add beef, bell peppers, and red onion to the marinade; toss to coat. Let marinate 5 minutes.
Sauté beef and vegetables in the skillet until beef is browned and vegetables are softened (4-5 minutes). Alternatively, roast for 8-10 minutes.
Divide romaine lettuce among 4 serving bowls.
Top with beef mixture, avocado halves, and a sprinkle of cilantro.
Serve with an extra squeeze of lime.
Notes
Marinate beef longer for more flavor.
Use grilled corn or black beans for added texture.
Store leftover fajita mixture in an airtight container for up to 3 days.
Add tortilla strips or quinoa for a starch boost.
- Prep Time: 15
- Cook Time: 12
- Category: High Protein Meals
- Method: Sautéing
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 8g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 42g
- Cholesterol: 120mg