Last week I went to a local Mexican restaurant for lunch and had pretty much one of the best lunches I have had in a while. So much so that I knew I had to recreate the fajitas I had there.
What made these stand out was there were no tortillas. Say what? The fajitas were served with Romaine lettuce leaves.
Now I’ve had beef tacos (as in crispy tacos) in a lettuce leaf before and I loved that as well. But somehow this just worked even better. I did not miss the tortillas at all. Well, ok maybe a little but only slightly.
The flavors really meld together well and all you need is the beef (or chicken) fajitas, some sautéed bell peppers and onions and you have a perfect lighter version of fajitas.
What made these even better for me was that I bought the meat, bell peppers and onions all ready cut up and packaged ready to grill. Only I sautéed mine instead. It was the perfect size for two meals!
Beef Fajita Lettuce Wrap
3/4 lb Beef skirt steak, cut into strips
Salt, pepper and garlic powder, to taste
3 Tbsp butter
3 Tbsp Worcestershire sauce
Green, red and orange bell peppers, cut into strips
Onions, cut into strips
Romaine lettuce leaves
In a large sauté pan, melt 2 Tbsp butter. Season beef with salt, pepper and garlic powder. Add beef to the melted butter. Add Worcestershire sauce to the pan and brown beef on both sides.
Add in remaining butter and add the bell pepper and onions. Cover and cook an additional 5-7 minutes, or until beef is cooked to your desired temperature.
Serve on romaine lettuce leaves. Add black beans as a side dish.
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