One tray steak fajitas

Simple meals don’t have to be boring  

I have been on a mission to make simple and tasty meals. I aim to create recipes that can be prepared and cooked quickly on a busy weeknight. We all struggle to make healthy and delicious meals while keeping on top of everything else in life. So this recipe is designed to be healthy, delicious and easy to make. You can cook this meal on a single tray in the oven. The preparation takes no more than 20 minutes and is portioned to feed four adults.  

One tray steak fajitas ready to eat
One tray steak fajitas ready to eat

Taking a break from tacos  

This recipe was born from a need to take a little break from tacos. Don’t get me wrong; I have nothing against tacos, I love them, but we have been eating a lot of tacos recently so I thought a little change would do us some good. Still wanting something Mexican and fresh, I thought fajitas would be a good option. The best part of this recipe is eating the rainbow; the mix of peppers always looks fantastic. I’m always happy when I can find a way to get a big portion of veggies with dinner. These steak fajitas are an excellent option for an easy weeknight meal and just as easy to make as tacos.   

One tray steak fajitas video

One tray steak fajitas  

One tray steak fajitas  ingredients
One tray steak fajitas  ingredients

Ingredients   

  • 450g steaks  
  • 2 tsp chilli powder  
  • 1 tsp ground cumin  
  • 1 tsp garlic powder  
  • 1 tsp paprika  
  • 1/2 tsp salt  
  • 1/4 tsp black pepper  
  • 1/4 cup olive oil  
  • 1 tsp minced garlic  
  • 1 onion, thinly sliced   
  • 1 red pepper, thinly sliced  
  • 1 yellow pepper, thinly sliced  
  • 1 green pepper, thinly sliced  
In a bowl mix together the peppers.
In a bowl mix together the peppers.
In a bowl mix together the peppers.
In a bowl mix together the peppers.
In a bowl mix together the peppers.
In a bowl mix together the peppers.
Add the onions to the bowl.
Add the onions to the bowl.
Add the steak to the bowl.
Add the steak to the bowl.
Mix well
Mix well
Ready to spread out on the baking tray
Ready to spread out on the baking tray
Transfer the ingredients to the baking tray.
Transfer the ingredients to the baking tray.
Spread the ingredients out
Spread the ingredients out
Sprinkle over the seasoning and mix well
Sprinkle over the seasoning and mix well
Bake
Bake
One tray steak fajitas ready to eat
One tray steak fajitas ready to eat

One tray steak fajitas

  • Servings: 6
  • Rating: ★★★★★
  • Print

This one tray meal a great option for busy week nights or an action packed weekend.



Credit: Cath @ easycleaneats

Ingredients

  • 450g steaks  
  • 2 tsp chilli powder  
  • 1 tsp ground cumin  
  • 1 tsp garlic powder  
  • 1 tsp paprika  
  • 1/2 tsp salt  
  • 1/4 tsp black pepper  
  • 1/4 cup olive oil  
  • 1 tsp minced garlic  
  • 1 onion, thinly sliced   
  • 1 red pepper, thinly sliced  
  • 1 yellow pepper, thinly sliced  
  • 1 green pepper, thinly sliced  

Directions

  1. Preheat the oven to 200 degrees C/ 400 degrees F.   
  2. In a bowl, combine the chilli, cumin, garlic powder, paprika, salt and pepper to make a fajita seasoning.   
  3. In a large bowl, mix together the steak, onions and peppers with the olive oil.   
  4. Sprinkle with the minced garlic and mix again.  
  5. Spread the meat and vegetables out on a baking tray lined with baking paper or a silicone liner.
  6. Sprinkle the fajita seasoning over the meat and vegetables.  
  7. Cover the tray with foil.  
  8. Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes.  Bake for 20 minutes with the foil on the tray, remove the foil and bake for another 5 minutes.  
  9. Remove the tray from the oven and let the meat rest for 5 minutes before slicing.  
  10. Serve.  

Nutrition

Per Serving: 266 calories; 19 g fat; 7 g carbohydrates; 16 g protein

Equipment  

  • Knife  
  • Chopping board  
  • Baking tray  
  • Baking paper or a silicone liner
  • Aluminium foil
  • Mixing bowl
  • Measuring cups
  • Measuring spoons
  • Scales

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Quick pickle pink onions

Quick pickle pink onions
Quick pickle pink onions

Small addiction

I think I have a problem. No, I am not talking about my addiction to buying workout clothing. I am talking about my addiction to all of the Mexican food.

It could be the spicy and fresh flavour combinations or the colours or the avocados. It is most likely all of the above. 

I adore topping my salads (enchiladas and tacos) with pink pickled onions. Full disclosure I also love to add jalapenos to the top of all of those things (and other things too). I digress. Pink pickled onions are the best, the colour and crunch are amazing. They add a little sharp dimension to a meal.

As with all things, I search for a way to have the things I want without them being bad for me.

Traditionally pickling requires a combination of vinegar, sugar and water. Whenever possible, I try to keep away from sugar, so I set about making a pickle solution that would be sugar-free without comprising on flavour.

Bro science warning

I’m going to attempt to explain what the pickle solution does. 

What is pickling? Pickling is the process of soaking foods in solutions to prevent spoilage.

There are two basic types of pickling. 

Type one using an acidic solution that kills bacteria; this is often a vinegar solution. Often a vinegar solution will use sugar and spices to add more flavour. Some examples of type one pickling are pickled cucumbers and onions. 

Type two using salt or brine (saltwater) to encourage fermentation which means that good bacteria grow and beat out the harmful bacteria that makes food spoil. Some examples of type two pickling are sauerkraut and kimchi.

Bro science completed

So the challenge was to find a replacement for the sugar usually added to a pickling solution without having a negative impact finding a way to preserve the onions the same way that a traditional pickle solution would but replacing the sugar with something else. 

Test 1 coconut sugar

coconut sugar

First attempt was using three tablespoons of coconut sugar as a replacement. I used apple cider vinegar which has it’s own slight sweetness while still acting as a preservative. 

The result onions that were far too sweet for me, the mixture worked well, and the pickles were good to eat for four weeks, but I didn’t enjoy the flavour. 

Test 2 maple syrup

maple syrup
maple syrup

For this test, I decided to use two tablespoons of maple syrup to see if it would give the right flavour I was looking for. I stuck with the apple cider vinegar as I do like the flavour.

The result while this batch was much better than the coconut sugar version I still didn’t really like. 

Test 3 honey

Honey
Honey

For this test, I decided to use two tablespoons of honey to see if it would give the right flavour I was looking for. 

The result we have a winner! The honey gave the onions the perfect amount of sweetness without changing the flavours from the vinegar.

Quick pickle pink onions

Quick pickle pink onions ingredients
Quick pickle pink onions ingredients

Ingredients

  • 1 red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1 tsp. Salt
  • 2 tbsp. Honey
  • 1 bay leaf
  • 6 peppercorns
Quick pickle pink onions
Quick pickle pink onions
Quick pickle pink onions
Quick pickle pink onions

Quick pickle pink onions

  • Servings: 10
  • Rating: ★★★★★
  • Print

I topping my salads (enchiladas and tacos) with pink pickled onions. Pink pickled onions are the best, the colour and crunch are amazing. They add a little sharp dimension to a meal. As with all things, I search for a way to have the things I want without them being bad for me.


Credit: Cath @ easycleaneats

Ingredients

  • 1 red onion, thinly sliced
  • 3/4 cup apple cider vinegar
  • 1 tsp. Salt
  • 2 tbsp. Honey
  • 1 bay leaf
  • 6 peppercorns

Directions

  1. In a pan combine the vinegar, salt, honey bay leaf and peppercorns over a medium heat.
  2. When the honey and salt has dissolved remove the pan from the heat.
  3. Pour the mix into a sterilised jar.
  4. Add the sliced onions to the jar.
  5. Seal the jar and put in the fridge for at least one hour before using.
  6. The onions will keep in the fridge for four weeks.

Nutrition

Per Serving: 21 calories; 0 g fat; 6 g carbohydrates; 0 g protein.

Equipment 

  • Saucepan 
  • Wooden spoon 
  • Measuring  cup 
  • Measuring spoons
  • Mason jar/ preserve jar 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.


Mexican Eggs

Something different for breakfast

When I came up with this recipe, I wanted something different for breakfast but didn’t have anything specific in mind or much in the fridge. I know that huevous rancheros has a spicy tomato sauce, but I don’t always want a breakfast that has a tomato base. Sometimes I want something without sauce.

Mexican eggs from the pan

Raid the fridge recipe

The first time I tried to make Mexican eggs for breakfast, l used some leftover taco mince, salsa, and a leftover pepper. Nothing fancy or too complicated, just doing something fun with our taco leftovers. After some experimentation, l landed on a recipe that delivered everything I wanted. The spicy beef mixed with onions and peppers makes this a quick, easy and tasty option for brunch with friends or an easy weeknight meal. I’ve portioned this recipe for two people; if you want to feed more people, just double the recipe.

Mexican style eggs recipe

Mexican eggs ingredients

Ingredients 

  • 1 onion, chopped 
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped 
  • 150g minced beef
  • Salt and pepper
  • 1/4 cup salsa
  • 2 eggs
In a pan over a medium heat add the peppers.
In a pan over a medium heat add the peppers.
And the onions to the pan.
And the onions to the pan.
Sauté over a medium heat.
Sauté over a medium heat.
Add the mince and seasoning.
Add the mince and seasoning.
Mix well.
Mix well.
Add the salsa to the pan.
Add the salsa to the pan.
Create two wells in the mixture.
Create two wells in the mixture.
Crack in two eggs to the pan.
Crack in two eggs to the pan.
Cover the pan with a lid and cook for a few minutes.
Cover the pan with a lid and cook for a few minutes.
When the eggs are cooked to your liking they are ready to serve.
When the eggs are cooked to your liking they are ready to serve.
Tasty eggs ready to eat.
Tasty eggs ready to eat.
Serve with a little bit of salsa.
Serve with a little bit of salsa.

Mexican style eggs

  • Servings: 2
  • Rating: ★★★★★
  • Print


Credit: Cath @ easycleaneats

Ingredients

  • 1 onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 red pepper, chopped
  • 150g minced beef
  • Salt and pepper
  • 1/4 cup salsa
  • 2 eggs

Directions

  1. In a frying pan sauté the onion and peppers over a medium heat.
  2. Add the minced beef to the pan and season.
  3. Add the salsa to the beef when the meat is browned.
  4. Make two small wells in the meat, use the back of a spoon, this is where you can crack the eggs.
  5. Cover the pan with a lid and cook for a few minutes.
  6. When the eggs are cooked to your liking, it is ready to serve.

Nutrition

Per Serving: 202 calories; 8.1 g fat; 10.9 g carbohydrates; 21.3 g protein

Equipment

  • Knife
  • Chopping board
  • Scales
  • Measuring cup
  • Frying pan
  • Wooden spoon
  • Tablespoon 

Nutritional disclaimer

Nutrition information is provided as an estimate based on the ingredients used and available in my area (New Zealand). The nutritional information is here to help you understand the recipe; I use MyFitnessPal to generate my estimates. For more accurate nutritional information, please use a nutritional calculator with the ingredients in your area.