Fajita Pasta Fajita Pasta

Author: Canadian Living

The sizzle of Tex-Mex steak fajitas — seasoned with cumin and lime — is front and centre in this pasta dish. The serve-yourself avocado salsa and sour cream add a fresh touch.

  • Portion size 6 servings


Avocado Salsa:


 In small bowl, combine avocado, coriander, lime rind and juice, salt and pepper; set aside.

In large skillet, heat half of the oil over medium-high heat. Sprinkle beef with half each of the salt and pepper. Brown beef, in batches; remove to plate.

Add remaining oil to skillet; heat over medium heat. Cook onion and garlic, stirring occasionally, until softened, about 4 minutes. Add red and green peppers, chili powder, cumin and remaining salt and pepper; cook, stirring, until peppers are tender-crisp, about 3 minutes.

Meanwhile, in large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Drain, reserving 1/2 cup (125 mL) cooking liquid. Return to pot.

Add pepper mixture to pasta along with beef and salsa. Add enough of the reserved cooking liquid to moisten; heat, tossing, until steaming. Serve with avocado salsa and sour cream.

Nutritional facts <b>PER SERVING:</b> about

  • Sodium 482 mg
  • Protein 18 g
  • Calories 404.0
  • Total fat 13 g
  • Cholesterol 21 mg
  • Saturated fat 2 g
  • Total carbohydrate 54 g


  • Iron 22.0
  • Folate 52.0
  • Calcium 8.0
  • Vitamin A 16.0
  • Vitamin C 93.0
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Fajita Pasta