These fajitas are protein-packed and feature skirt steak, meaty mushrooms, and sweet onions. Lime juice helps tenderize the steak, and the fajita seasoning adds just the right amount of spice. Ready in about 30 minutes, these are perfect for a healthy weeknight meal.

Quick Tip: You can also omit the tortillas and add the fillings to a bowl along with 1 cup fresh baby spinach and 1⁄2 cup cooked white rice. The macros will be the same.

This recipe excerpted from The Bodybuilder’s Kitchen, by Erin Stern. $17;


  • 2 tsp chili powder
  • 11⁄2 cup ground cumin
  • 1 tsp ground paprika
  • 1⁄2 tsp ground coriander
  • 1 tsp salt
  • 1⁄2 tsp ground black pepper
  • 1 lb skirt steak, cut against the grain into 1⁄4-inch slices
  • 1 cup sliced portobello mushrooms, sliced into 1⁄2-inch strips
  • 1 medium red onion, sliced into 1-inch wedges
  • ¼ cup lime juice
  • 8 (6 inch) corn tortillas
  • 1⁄2 cup salsa
  • ¼ cup chopped fresh cilantro


  1. Preheat oven to 400°F. Line a large baking sheet with aluminum foil.
  2. In a small bowl, make the seasoning mix by combining chili powder, cumin, paprika, coriander, salt, and black pepper.
  3. In a large bowl, combine steak, mushrooms, onions, lime juice, and seasoning mix.
  4. Place steak mixture on baking sheet and bake for 20 minutes. During the final 5 minutes of baking time, wrap tortillas in foil and place in oven to warm.
  5. Transfer tortillas to serving plates. Divide steak mixture among tortillas and top with salsa and cilantro.
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