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Nutrition Facts
Serving Size 142 g
(Approx. 6 Servings)
Amount Per Serving
Calories 210 Calories From Fat 130
% Daily Value*
Total Fat 16 g 25%
Saturated Fat 4 g 20%
Trans Fat 0.0 g
Cholesterol 50 mg 17%
Sodium 350 mg 15%
Total Carbohydrate 24 g 8%
Dietary Fiber 9 g 36%
Sugars 1 g
Protein 21 g
Vitamin A 8% Iron 10%
Vitamin C 80% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spice Dusted Ribeye Fajita Tacos with Rajas

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
6  People


Recipe makes 6 Servings

16 Oz rib-eye steaks
1 Tsp Behrnes' Cayenne Pepper Salt
1 Tbsp HEB Organic Canola Oil
1 large white onion, sliced thinly
3 large poblano peppers, seeded, and sliced thinly
1 medium lime, juiced
1/2 cup(s) Red Rio Comal Sauce
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Preheat grill to medium high heat. Place steaks on a sheet pan lined with parchment paper and let sit for 20 minutes before grilling. Season both sides of meat with cayenne salt.
Grill steaks for 5-6 minutes per side, depending on thickness and desired doneness. **Recommended internal temperature is 135˚F (medium rare).
Let steaks rest for 20 minutes once cooked. To make poblano rajas, set a large sauté pan over medium heat. Add oil and chopped onions and peppers, cook for 12-15 minutes or until onions and peppers are slightly browned.
Finish peppers and onions by adding lime juice, Comal sauce and toss together. Slice steak and serve with the rajas and favorite fajita fixings.


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