By Allison Frahn

Fajitas, based on the ingredients, are naturally healthy and nutritious by nature – as they are typically made with a protein source and veggies. What can really add up the calories and make this dish not so diet friendly is the ingredients used both for the preparation as well as what it is served with.

The key here is being able to make healthy swaps for both without sacrificing one bit of flavor. These Chili Lime Steak Fajitas are a delicious addition to your meal plans. You can eat on its own without a tortilla or choose from some options below depending upon whether you want the carbs or not. Also, feel free to change up your protein source depending upon your preference. Enjoy!


• 1 pound flank steak, raw
• 3 small bell peppers of different colors: red, yellow and green, deseeded and sliced
• 1 small red onion, sliced
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 tbsp olive oil
• 1/3 cup freshly squeezed lime juice
• 2 tbsp fresh cilantro, finely chopped
• 2 garlic cloves, minced
• 1 tsp granulated stevia
• 1 tsp red chili flakes
• 1/2 tsp chili powder
• 1/2 tsp ground Cumin
• 1 tsp salt, or to your taste


• Whisk all marinade ingredients together to combine. Pour into a sealable plastic bag and add the flank steak. Seal tightly and put in the fridge to marinate for at least 30 minutes (the longer it sits the better, so you could even refrigerate overnight the night before). Remove from the refrigerator 30 minutes prior to cooking.

• Preheat grill to medium-high. Place a cast-iron skillet or fajita pan directly on hot grill and add 1 tablespoon olive oil. Add peppers, onion, and season with salt and pepper. Cook, stirring occasionally until veggies are tender. Remove from heat and set aside. (you will be cooking the veggies and steak at the same time, so monitor the cooking times appropriately).

• While the veggies are cooking, remove steak from marinade and season both sides with salt and pepper. Place on grill and cook for about 4-5 minutes per side, or to your desired level of doneness. Let sit for about 5 minutes before slicing against the grain into thin strips. Add sliced steak to the skillet with peppers and onion mixture.

• To serve, pack into warmed tortillas, or eat on its own. Additional serving suggestions: serve with your favorite salsa, pico de Gallo, low-fat sour cream, or guacamole. Enjoy!


(Per serving; recipe serves 4)
275 calories, 33g protein, 10g carbohydrates (2g fiber), 12g fat
*Macros are without tortilla

TORTILLA OPTIONS (add to above calories)

(1) low carb tortilla: 70 calories, 5g protein, 6g carbohydrates (13g fiber), 2.5g fat
(1) flour tortilla: 145 calories, 4g protein, 24g carbohydrates (1g fiber), 3.5g fat
(2) corn tortillas: 100 calories, 2g protein, 20g carbohydrates (3g fiber), 2g fat

Fit Fixins: Zucchini Crepe Quesadillas
Fit Fixins: Low Carb Rainbow Pizza
Fit Fixins: Blueberry Frozen Yogurt Popsicle Cups
Fit Fixins: Ranch Tuna Salad Stuffed Tomatoes
Fit Fixins: Light Lemon Poundcake


Allison is a five-time IFBB Figure Olympian who has a passion for healthy, yet delicious cooking. Allison owns Alli’s Slim Pickins, Inc., a healthy food and recipe-based company. She is excited to share her years of experience with you and provide healthy recipes that proclaim her slogan: 100% Taste & 0% Guilt.

Want more recipes? Purchase Ali’s recipe e-book here!