Thursday, October 18, 2012

Steak & Sweet Potato Fajitas

This Real Simple Magazine recipe has been one of our family favorites for years.  We liked it so much, we barely altered the original recipe at all!  The combination of sweet potatoes, poblanos, and steak is surprisingly a match made in fajita heaven.  

Steak & Sweet Potato Fajitas
Makes 4 Fajitas (Serves 2-4)

1 tbsp Olive Oil
1 Sweet Potato, cubed in 1/4"
1 Onion, thinly sliced
1 Poblano Pepper, thinly sliced
8 oz Skirt Steak
1/2 c. Light Sour Cream
1-3 Chipolte Peppers in Adobo Sauce, diced
4 Corn Tortillas
Garlic Powder, to taste
Salt & Pepper, to taste


1. In a small bowl, combine the sour cream, garlic powder, and chipolte peppers.  Do a taste test, and add more peppers if you desire more heat.  Set aside or refrigerate until ready to use.

2. Heat the oil over medium heat in a large skillet.  Saute the onion, sweet potatoes, and poblano until tender, about 10-15 minutes. Salt & pepper.

3. Meanwhile, preheat your oven's broiler. Season the steak with salt and pepper.  Broil the steaks 3-4 minutes a side.

4. Let the steak rest for 5 minutes, and then thinly slice the steak, cutting against the grain and at an angle.

5. Fill warmed corn tortillas with steak and sweet potato mixture. Top with the chipolte sour cream.  I like to spread it all out like a pizza, and eat it with a knife and fork, but you are welcome to wrap it up and eat it the traditional way too.

Serving Size: 1 Fajita
Calories: 254
Carbs: 23
Fat: 11
Protein: 16

*To ensure the skirt steak is tender, make sure you cut it right.  This blog has good instructions (and an alternative method to cooking it):
* When making the Chipolte Sour Cream, start with only 1 pepper if you are sensitive to spice.  If you love heat, start with 3!
* This is great with flour tortillas too. We switched to corn tortillas because it is healthier and contains less calories and carbs.

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