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Easy Beef Fajitas

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  • 1 c Sliced onions
  • 1 c Sliced mushrooms
  • 1 ts Safflower oil
  • 1/3 c Dry sherry
  • 1 lb Sirlon tip -- fat trimmed
  • 2 Serrano or jalapeno chiles
  • Seeded and minced
  • 1/2 ts Cumin
  • 1/4 ts Ground coriander
  • 1 ts Minced cilantro
  • 4 lg Flour tortillas
  • 1/2 c Bottled salsa
  • 1/2 Avocado -- thinly sliced
  • 1 c Nonfat plain yogurt


1. In a large skillet over medium-high heat, saute onions and mushrooms in oil and sherry for 10 minutes. Cut steak into 1-1/2-inch strips and add to saute, cooking for 2 minutes more. Add chiles, cumin, coriander, and cilantro, and cook 3 more minutes, stirring frequently.
2. Warm tortillas in toaster oven or conventional oven. Arrange bowls of salsa, sliced avocado, and yogurt on a tray. Wrap warmed tortillas in clean cloth napkin. Serve meat filling out of skillet or in prewarmed serving dish. Guests then assemble their own fajitas.
Recipe By : the California Culinary Academy