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Servings: 2, Prep Time: 15 min, Cook Time: 15 min
Ingredients
- 1/2 tsp (2.33 g) avocado oil
- 1 (110 g) yellow onion, thinly sliced
- 2 (228 g) orange bell peppers, deseeded and sliced
- 7 oz (200 g) beef skirt steak, lean only, trimmed to 1/4" fat, thinly sliced
- 1 tbsp (14.8 g) water
- 1 tbsp (9 g) fajita seasoning
- 6 medium (79.8 g) taco shells, grain-free
- 1 cup (240 g) plain non-fat Greek yogurt
- 1.5 cups (360 g) black beans, canned, drained, and rinsed
Directions
- Cook beans in a medium saucepan until warmed through.
- In a large skillet, heat avocado oil over medium heat. Add sliced onions and peppers. Cook for 2-3 minutes.
- Push vegetables to one side of the skillet and add sliced steak. Sear for approximately 1-2 minutes on each side.
- Add fajita seasoning and water to the skillet. Mix well with the vegetables and steak. Allow to cook together for an additional 2-3 minutes.
- Meanwhile, warm the taco shells in the oven or microwave. Once warm, fill the shells with Greek yogurt, cooked vegetables, and steak.
- Serve tacos with a side of black beans.
Nutrition Info
Calories: 647, Fat: 19g, Carbs: 74g, Protein: 47g, Fiber: 19g
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