Smokey Southwest Spice Blend and Steak Fajitas
I've recently started putting together my own spice mixes to have on hand. Most store-bought spice mixes are heavy on salt. When I make my own, I can not only control how much salt I add, but adjust them to my own taste.
My first seasoning mix was my All-Around Spice Rub . I originally put this together as a rub for grilled and smoked meats. Since then, other folks have told me how they've used it to season burgers, veggies and fries.
This version has a southwestern flavor and is perfect for seasoning ground meat for tacos or for steak or chicken for fajitas, which is what I did here. It has a wonderful smokey flavor from a combination of smoked paprika and ground chipotle peppers. I love the way the smoke lightly carries the heat without overpowering the flavors of the other ingredients in the dish.
For things like tacos and and fajitas, I add 1-2 tablespoons of the mix and 1/2 cup of water to the meat and let it reduce and coat to give an even flavor.
Fajitas make a wonderful meal for those nights when you don't have a lot of time. They are quick and packed with both great flavors and nutrition. This version, with a whole wheat, high fiber tortilla, a tablespoon of light sour cream and reduced fat Mexican blend cheese works out to only 398 calories with 23 grams of fat and 13 of fiber.
Smokey Southwest Spice Blend:
Combine ingredients and store in a dark dry place.
In the same skillet, add remaining oil and heat over medium-high heat. Add sirloin and saute until browned. Add 2 tablespoons of spice blend and 1/2 cup of water. Continue to cook until moisture has evaporated and the steak is coated in seasoning.
Return the veggies to the skillet and mix. Serve 1/4 of the mixture on a tortilla with cheese and sour cream.
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