Skirt steak fajitas with sweet onion

SmartPoints® value per serving
Total Time
11 min
8 min
Flavorful 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), medium, red variety, quartered

kosher salt

1 tsp

chili powder

1 tsp

ground cumin

1 tsp

black pepper

¼ tsp

uncooked flat iron steak

1 pound(s), or skirt steak

flour tortilla(s)

4 medium

romaine lettuce

1½ cup(s), shredded, shredded

reduced-fat sour cream

3 Tbsp


2 Tbsp, chopped fresh

fresh lime(s)

1 item(s), wedges


  1. 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. 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. 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)

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