steak fajitas with fresh guacamole


fresh guacamole


  • 2 avocados
  • 1/4 red pepper, diced
  • 1/4 small onion, diced
  • 1/4 cup diced tomatoes
  • 1 teaspoon minced garlic
  • 1/2 teaspoon cayenne pepper
  • juice of 1/2 lime
  • 2 dashes freshly grated sea salt


cube avocado and mash slightly, depending on how ripe your avocados are. (mine were pretty ripe.) i like to leave the avocado pretty chunky usually. add remaining ingredients and mix thoroughly. if you have the time, chill for about a half hour so the flavors really meld. garnish with fat free sour cream and serve with a side of tortilla chips. (i forgot about the jalepenos when i made the guac. had i remembered, i would have finely diced one and added it to the mix. we likey spicey!)



steak fajitas


  • 1 large steak or 2 small, enough for 2 people
  • 2 tablespoons juice from jarred jalepenos
  • 1 tablespoon pico de gallo con limon powder
  • juice of 1/2 lime



  • 1/4 red pepper, sliced
  • 1/2 yellow pepper, sliced
  • 2 jalepenos, sliced
  • 3/4 small onion, sliced
  • olive oil or olive oil cooking spray


grill steaks until they are just cooked, rare to medium rare. cut into strips (trimming fat) and place on griddle or in skillet. add jalepeno juice (or hot sauce, any liquid that has some spice), pico de gallo powder and lime juice. saute until steak is browned and flavors have attached to meat. (we covered it while it cooked to retain moisture.)

at the same time, or just prior, saute vegetables in a very small amount of olive oil, or spray them with olive oil spray before placing on griddle/in pan. (we have a large griddle on our stovetop which enables us to cook the meat and veggies at the same time.) cook until veggies are tender.

serve with tortillas, shredded lettuce, diced tomatoes and cheese. (i used cabot 50% less fat sharp cheddar, and once it’s shredded, you can hardly tell a difference!) 

i like to load everything into a tortilla, including the guac, so that i can enjoy the guac and not so many chips!


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