Photo of Skirt steak fajitas with sweet onion by WW

Skirt steak fajitas with sweet onion

PersonalPoints™ per serving
Total Time
11 min
8 min
Flavourful skirt steak, sweet onions, and bell peppers are simply grilled and served inside flour tortillas in this easy recipe. If you make the fajitas in a stovetop grill pan in the winter, try a sweet onion from South America like Oso Sweet from Chile or Mayan Sweet from Peru instead of spring-season Vidalias.


Olive oil cooking spray

5 spray(s)

Uncooked vidalia onion(s)

1 large, cut into 3/4-inch-thick wedges

Uncooked bell pepper(s)

2 item(s), small, red variety, quartered

Kosher salt

1 tsp(s)

Chili powder

1 tsp(s)

Ground cumin

1 tsp(s)

Black pepper

¼ tsp(s)

Uncooked flat iron steak

1 pound(s), or skirt steak

Flour tortilla(s)

4 medium

Romaine lettuce

1½ cup(s), shredded

Reduced-fat sour cream

3 tbsp(s)


2 tbsp(s), chopped fresh

Fresh lime(s)

1 item(s), wedges


  1. Spray grill rack with nonstick spray; preheat grill to medium- high or prepare medium-hot fire. Generously coat onion slices and bell peppers with olive oil nonstick spray. Place on grill rack and grill, turning once or twice, until softened and browned, about 8 minutes. Transfer to cutting board. Sprinkle with 1/2 teaspoon salt.
  2. Meanwhile, combine chili powder, cumin, remaining 1/2 teaspoon salt, and the black pepper in small bowl. Sprinkle spice mixture over both sides of steak. Place steak on grill rack and grill until instant-read thermometer inserted into side of steak registers 145°F, 3−4 minutes on each side. Transfer steak to cutting board and cover loosely with foil; let stand 3 minutes. Cut steak across grain into thin slices. Cut bell peppers into strips.
  3. Layer each tortilla evenly with steak, onion, bell peppers, lettuce, and sour cream. Sprinkle with cilantro and serve with lime wedges.
  4. Serving size: (1 filled tortilla)