Put on your apron and enter the Coach’s Kitchen! Designed for coaches and parents to help support the dietary needs of their athletes, these recipes will offer ideas on what to eat and drink before, during, and after training or competition for optimal sport performance.

INGREDIENTS
  • 1 tablespoon taco seasoning or make your own: 1 teaspoon ground cumin, 1/4 teaspoon salt, 1/2 teaspoon ground chili powder, 1/2 teaspoon black pepper
  • 12 ounces fajita steak (thinly sliced uncooked, unseasoned flank steak)
  • 2 medium multicolored bell peppers
  • 1 1/2 cup sliced red onion
  • Cooking spray

 Optional for topping:

  • 1/4 cup cilantro leaves
  • 1 lime, cut into wedges
  • 1/2 cup light sour cream or plain greek yogurt
  • 4 (7-inch) tortillas
INSTRUCTIONS
  1. Preheat oven to 375F.
  2. Coat foil lined pan with cooking spray.
  3. Add pepper mixture to one side of pan.
  4. Add onions to other side of pan.
  5. Arrange steak in center of pan.
  6. Sprinkle taco seasoning over entire fajita mixture.
  7. Cook for 15-17 minutes or until steak reaches desired degree of doneness.
  8. Heat tortillas according to package directions. Serve with sour cream or plain yogurt and salsa
NUTRITIONAL INFORMATION (PER 1 TORTILLA WITHOUT TOPPINGS)
  • Calories: 193
  • Carbohydrate: 15g
  • Protein: 21g
  • Fat: 4.6
  • Fiber: 2.2g

Sport Benefits: Sheet Pan Fajitas are a super easy way to get a balanced meal and cook it in bulk! If you’re gluten free, try corn tortillas or put the fajita mix on top of 1 cup of rice, bulgar, quinoa or rice noodles and make it a fajita bowl! These freeze well too if you’re meal planning!