• 2 bell peppers, thinly sliced
• 1 large red onion, sliced
• 1 [AFS] canola oil
• 12 oz (375 g) sirloin steak, trimmed and thinly sliced
• 2 cloves garlic, minced
• 2 tsp (10 mL) each chili powder and ground cumin
• 1/2 tsp (2 mL) each salt and pepper
• 8 small flour tortillas
• 1 lime, quartered
• Fajita fixings: Shredded lettuce, diced tomato, shredded reduced-fat Cheddar cheese, cilantro, salsa, and low-fat sour cream (optional)

Place peppers and onion in the Actifry pan. Drizzle evenly with oil. Cook for 7 minutes.

Toss steak with garlic, chili powder, cumin, salt, and pepper. Add to the Actifry pan. Cook for 8 minutes or until steak is cooked to preferred doneness.

Spoon into tortillas and serve with lime wedges to squeeze over top. Garnish with fajita fixings as desired.