Steak Fajitas

I LOVE steak fajitas! They are normally my go-to when eating Mexican food out at a restaurant. But making them at home is much healthier since you can limit the amount (and type) of oil used. This is a delicious and simple recipe that takes no time to throw together. I usually double or triple the recipe and freeze the extra raw cut meat/spices/raw cut-up veggies together in a resealable bag to quickly cook up another night!

Steak Fajitas (via Fixate)
Serves: 4 (2 fajitas each)

1.5 tsp. olive oil
2 medium red bell peppers, cut into thin strips
1 medium onion, sliced
2 cloves garlic, finely chopped
1 lb. raw extra-lean beef sirloin, cut into 2-inch strips
1 tsp. ground chili powder
1 tsp. ground cumin
1 tsp. crushed red pepper flakes
1/2 tsp. Himalayan salt
1/2 cup Salsa
8 corn tortillas, warmed
4 tbsp. plain Greek yogurt (if desired)
1 avocado (if desired)
Sprinkle of cheese (if desired)

1. Heat oil in large nonstick skillet over medium-high heat.
2. Add bell peppers and onion; cook, stirring occasionally, for 5-6 minutes, or until onion is translucent.
3. Add garlic; cook, stirring frequently, for 1 minute.
4. Add beef, chili powder, cumin, pepper flakes and salt; cook, stirring occasionally, for 7-8 minutes, or until meat is no longer red.
5. Add salsa; cook, stirring frequently, for 2-3 minutes.
6. Evenly top each tortilla with beef mixture, yogurt and avocado.

Portion Fix per serving: 1 green, 1 yellow, 1 red, 1 teaspoon, 1 blue (if using avocado/cheese)