Mini Steak Fajitas
An appetizer recipe with all the flavors of steak fajitas.
This recipe uses the flavors of fajitas, but it's served in mini phyllo shells rather than tortillas.
Sure to become one of your favorite fajitas recipes, this recipe is adapted from an Athens Phyllo (Fillo) Dough appetizer recipe for beef fajitas. It uses all the traditional fajita flavors, but the filling is wrapped in mini fillo shells, rather than flour tortillas.
The original Athens fajitas recipe called for a lot of different spices in the marinade. This one is a bit more streamlined and faster, thanks to bottled fajita seasoning (available in the spice aisle of most grocery stores).
Although these fajitas were originally created to be appetizers, there is no reason you can't serve them for dinner. Kids will especially find these fajitas an appealing dinner, as they are kid-sized and can be picked up easily.
For a refreshingly light Mexican meal, make a double batch of this fajita recipe and serve with Mexican rice, jicama salad, ultimate margaritas, and strawberry fruit pizza for dessert.
Mini Steak Fajitas Recipe
- 2 Tbsp. fajita seasoning
- zest of one lime
- 2 Tbsp. fresh lime juice
- 2 tsp. canola oil
- 5 ounces flank steak or skirt steak, sliced thin and cut into one-inch pieces
- 1 Tbsp. finely diced red onion
- 1 Tbsp. finely diced yellow pepper
- 1 Tbsp. finely diced red pepper
- 1 box Athens mini fillo shells
- 3 Tbsp. homemade or store-bought guacamole dip for garnish
In a small bowl, whisk together the fajita seasoning, lime zest, and lime juice. Place the steak in a gallon-sized ziploc bag and pour 2 tablespoons of the marinade over the steak pieces. Refrigerate for one hour. Reserve the remaining marinade.
In a medium skillet, heat the canola oil over medium-high heat. Add the flank steak. Stir fry for two to three minutes. Add the marinade you set aside earlier to the skillet. Add the onion and peppers. Cook another two to three minutes, until vegetables are soft.
Line up the mini fillo shells on a serving plate. Spoon a generous teaspoon of the fajita filling into each mini fillo shell. Top with a half-teaspoon of guacamole.
Makes 15 appetizers.
Per appetizer: 45 calories, 3 g fat (0 g saturated fat), 5 mg cholesterol, 3 g carbohydrate, 0 g fiber, 2 g protein, 1% vitamin A, 5% vitamin C, 0% calcium, 2% iron
For more great appetizer recipes, see also:
- Seven Layer Mexican Dip
- 3 Layer Mexican Dip
- Black Bean Dip
- Avocado Salsa Recipe
- Guacamole with Tomatillos
- Zesty Guacamole with Salsa
- Tortilla Chip Recipe
- Roasted Red Pepper and Black Bean Dip
- Roasted Red Pepper and Artichoke Tapenade
- Mini Tomato Tarts
- Bruschetta with Pesto and Tomatoes
