SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Fall Vegetable Fajitas


Serving size: 1 soft shell fajita tacos
Prep 20 mins Marinate 2 hrs Grill 8 mins to 10 mins
Fall Vegetable Fajitas
Ingredients
  • 3  tablespoons  chili-lime hot sauce
  • 2  teaspoons  vegetable oil
  • 1  teaspoon  dried marjoram, crushed
  • 1  green sweet peppers, cut into strips
  • 1/2  large   red onion, sliced
  • 1  medium-size zucchini, halved lengthwise and sliced
  • 8  ounces  boneless beef chuck eye steak, cut into very thin slices
  • 1/8  teaspoon  black pepper
  • 6  8-inch  flour tortillas
  • 2  tablespoons  snipped fresh cilantro
  •  Sour cream, salsa and cilantro sprigs (optional)
Directions

1. In a large shallow dish combine hot sauce, oil, and marjoram. Add beef, zucchini, sweet pepper, and red onion; toss to coat. Cover and refrigerate for 2 hours tossing once. Drain.

2. Preheat charcoal or gas grill over medium-high heat. Add meat and vegetables to grill basket. Grill, covered, for 8 to 10 minutes, stirring once until meat is browned. Remove from grill. Place tortillas on grill grates and cook 1 minute, turning once.

3. Divide meat and vegetables among tortillas. Sprinkle with cilantro and black pepper. Top with sour cream, salsa, and cilantro sprigs, if desired. Serve immediately. Makes 6 servings.

From the Test Kitchen
  • To thinly slice the beef: Try freezing the beef for 20 minutes before slicing, or just until beef is firm but not frozen.
Nutrition Facts (Fall Vegetable Fajitas)
  • cal. (kcal) 254,
  • Fat, total (g) 11,
  • chol. (mg) 26,
  • sat. fat (g) 3,
  • carb. (g) 27,
  • Monounsaturated fat (g) 5,
  • Polyunsaturated fat (g) 2,
  • fiber (g) 1,
  • sugar (g) 1,
  • pro. (g) 12,
  • vit. A (IU) 146,
  • vit. C (mg) 19,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 598,
  • Potassium (mg) 230,
  • calcium (mg) 111,
  • iron (mg) 2,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe