Low Sodium Steak Fajitas

Savor the bold flavors of these Low Sodium Steak Fajitas, a healthier twist on a classic Tex-Mex favorite! Made with tender, marinated flank steak, vibrant bell peppers, and zesty onion, this recipe is seasoned with a flavorful blend of smoked paprika, cumin, and chili powder—without the need for added salt. A splash of fresh lime juice and unsalted broth keeps the dish light yet full of depth. Perfectly nestled in warm corn tortillas and topped with creamy avocado, fragrant cilantro, and optional low sodium salsa, these fajitas are a heart-smart way to enjoy a satisfying and guilt-free meal. Ready in just 40 minutes from prep to plate, they’re a quick and easy dinner option that doesn’t skimp on taste!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 1 pound Flank steak
• 2 tablespoons Olive oil
• 2 tablespoons Lime juice
• 3 units Garlic cloves, minced
• 1 teaspoon Ground cumin
• 1 teaspoon Smoked paprika
• 0.5 teaspoon Black pepper
• 1 teaspoon Chili powder
• 1 large Onion, thinly sliced
• 2 medium Bell peppers (any color), thinly sliced
• 0.25 cup Unsalted chicken or vegetable broth
• 8 small Corn tortillas
• 0.25 cup Fresh cilantro, chopped
• 1 medium Avocado, sliced
• 0.5 cup Optional: Low sodium salsa

Directions

Step 1

Place the flank steak on a cutting board and slice it into thin strips against the grain for tender pieces.

Step 2

In a medium bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, black pepper, and chili powder. Mix well to create a marinade.

Step 3

Add the steak strips to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.

Step 4

Heat a large skillet or cast-iron pan over medium-high heat. Drizzle in 1 tablespoon of olive oil.

Step 5

Add the marinated steak strips to the hot skillet in a single layer. Sear for 2-3 minutes on each side until browned but not overcooked. Remove the steak from the pan and set aside on a plate.

Step 6

In the same skillet, add the remaining tablespoon of olive oil. Toss in the sliced onion and bell peppers. Sauté for 5-6 minutes until the vegetables are tender-crisp.

Step 7

Pour in the unsalted chicken or vegetable broth to deglaze the pan, scraping up any flavorful bits on the bottom. Cook for 1-2 more minutes until the liquid reduces slightly.

Step 8

Return the cooked steak strips to the skillet with the vegetables. Toss everything together and cook for 1-2 more minutes to combine the flavors.

Step 9

Warm the corn tortillas in a dry skillet or microwave for a few seconds until pliable.

Step 10

Assemble the fajitas by layering the steak and vegetable mixture onto warm tortillas. Top with fresh cilantro, sliced avocado, and optional low sodium salsa.

Step 11

Serve immediately and enjoy your low sodium steak fajitas!

Nutrition Facts

Serving size	(1583.8g)

Amount per serving	% Daily Value*
Calories	2355.0

Total Fat 123.3g	0%
Saturated Fat 31.4g	0%
Polyunsaturated Fat 5.4g
Cholesterol 412.8mg	0%
Sodium 1884.1mg	0%
Total Carbohydrate 167.2g	0%
Dietary Fiber 40.3g	0%
Total Sugars 25.1g
Protein 157.5g	0%

Vitamin D 18.1IU	0%
Calcium 332.5mg	0%
Iron 20.9mg	0%
Potassium 3768.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.1%

Protein: 26.2%

Carbs: 27.8%