Description
These Beef Fajitas are bursting with flavor, featuring tender strips of marinated beef, sautéed peppers, and onions, all served sizzling hot in a warm tortilla. With your favorite toppings like guacamole and salsa, they’re a fun, festive meal perfect for any occasion.
Ingredients
For the Beef Fajitas:
- 1 lb (450g) flank steak or skirt steak, thinly sliced against the grain
- 1 tablespoon olive oil (for cooking)
- 1 large onion, thinly sliced
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 1 green bell pepper, sliced into strips
- 1 tablespoon fresh cilantro, chopped (optional, for garnish)
- 8 small flour tortillas (or corn tortillas if preferred)
For the Marinade:
- 2 tablespoons lime juice (about 1 lime)
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or agave syrup (optional, for sweetness)
Optional Toppings:
- Sour cream
- Guacamole
- Salsa or pico de gallo
- Shredded cheese (cheddar, Mexican blend, or cotija)
- Jalapeño slices
- Lime wedges
Instructions
Begin by preparing the marinade. In a small bowl, combine the lime juice, minced garlic, olive oil, ground cumin, chili powder, paprika, black pepper, salt, soy sauce, and honey (if using). Stir well to ensure the ingredients are thoroughly mixed.
Place the thinly sliced beef in a resealable plastic bag or shallow dish. Pour the marinade over the beef, making sure all of the pieces are evenly coated. Seal the bag or cover the dish, then refrigerate for at least 15-30 minutes. If you have more time, marinate for up to 2 hours for even more flavor.
While the beef is marinating, prepare the vegetables. Slice the onion and bell peppers into thin strips. You can use any combination of bell peppers, but red, yellow, and green peppers add vibrant color and sweetness to the dish. Set the vegetables aside.
After marinating the beef, heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once the oil is hot, add the beef to the pan in a single layer. You may need to cook the beef in batches to avoid overcrowding the pan, which can prevent the beef from searing properly.
Cook the beef for 2-3 minutes per side, or until browned and cooked through. The beef should still be tender and juicy. Once cooked, remove the beef from the pan and set it aside on a plate.
In the same pan, add the sliced onions and bell peppers. Stir-fry the vegetables for 4-5 minutes, or until they begin to soften and develop a slight char. You can adjust the heat if needed, but keep the pan hot to achieve a good sear on the vegetables.
If the vegetables begin to stick to the pan, you can add a splash of water or a little extra olive oil. Once the vegetables are tender and slightly caramelized, remove them from the pan and set them aside with the beef.
While the beef and vegetables are resting, warm the tortillas. You can do this by placing them in a dry skillet over medium heat for about 30 seconds on each side, or by wrapping them in a damp paper towel and microwaving them for 20-30 seconds until soft and warm.
To assemble the fajitas, lay a warm tortilla flat on a plate. Add a few slices of the cooked beef, followed by a generous helping of the sautéed vegetables. If desired, top the fajita with your choice of toppings, such as sour cream, guacamole, salsa, shredded cheese, or a squeeze of fresh lime juice.
Fold the sides of the tortilla over the filling and roll it up into a wrap. Serve immediately with additional toppings on the side. Beef Fajitas are best enjoyed fresh, but you can also prepare the components ahead of time for a quick and easy meal later.
- Prep Time: 10 minutes (plus marinating time)
- Cook Time: 15-20 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 18-22g
- Carbohydrates: 30-35g
- Protein: 25-30g