Forté Recipes: Fajitas

Forte Recipes: Fajitas
Fajitas have been one of my favorite food since I was a kid, and I still love them! This recipe is full of veggies with numerous health benefits. Fajitas are also a pretty easy dinner to make as they don’t require a lot of prep time. They also make good leftovers.


2 whole wheat tortillas

3oz steak, cut into ½ inch strips

½ cup red bell pepper, sliced

½ cup green bell pepper, sliced

½ cup onion, sliced


1 tbsp. olive oil

1 tbsp. lime juice

1 clove garlic, minced

¼ tsp. chili powder

½ tsp. cumin

¼ tsp. black pepper

¼ tsp. salt



Directions: Mix together all sauce ingredients. Add steak strips, and set aside. Heat 1 tbsp. olive oil in a skillet over medium heat. Add peppers and onions and cook, stirring for 3-4 minutes. Add steak to skillet, and cook for an additional 3-4 minutes. Spoon into tortillas, and top with guacamole.


Onions are an often overlooked vegetable though they have many nutritional benefits. They are full of vitamin C, flavonoids, and other phytochemicals that are
  • anticancer,
  • anti-inflammatory, and
  • supportive of heart health.

The more pungent the onion, the more health benefits it has. Onions can be stored for a couple of weeks on the refrigerator shelf but the crisper drawer is too humid. To store onions longer, you can put them in an open papered or net bag and put them in a dark, cool place.

Bell Peppers

I recommend choosing a variety of colors of bell peppers, including
  • red,
  • orange,
  • yellow,
  • green, and
  • purple.

Each has their own flavor and unique nutrients as well. Red and orange peppers are high in carotenoids which are important for cardiovascular health, can protect against certain cancers, and support eye health. All peppers are great sources of vitamin C and potassium. The fresher they are, the sweeter they are so it’s best to only store them in the refrigerator for a few days.


Avocados, which are actually a fruit and not a vegetable, have become a popular choice among foodies and for good reason. One serving of avocado has more antioxidants than red cabbage, broccoli, grapes, and even bell peppers. They are also a surprisingly good source of fiber with 6 grams of soluble fiber in half of a medium avocado. They are full of good fats that improve the absorption of fat-soluble nutrients. To ripen an avocado, you can put it in a paper bag on the counter with a banana to shorten its ripening time. To keep a cut avocado from browning, you can pour olive oil or lemon juice over the flesh and put in a plastic bag and store in the refrigerator.

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