EASY STEAK FAJITA TACOS – These Steak Fajita Tacos melt in your tongue and are a great way to celebrate Taco Tuesday. Choose your favorite toppings, top with a dollop of sour cream, and serve with a side of Lime Cilantro Rice and Pico De Gallo.



— 1 pound (ca. 454 g) skirt flank, sirloin, or hanger steak sliced into ½ inch strips

— 3 red bell peppers medium-sized, cut into ½ inch thick strips

— 1 medium brown onion cut into ½ inch thick strips

Steak Fajita Seasonings/Marinade

— 4 tablespoon cooking oil, I use canola or avocado oil (higher smoke point)

— 1 ½ tablespoon lime juice freshly squeezed for best flavor

— 1 teaspoon ground cumin

— ½ teaspoon cayenne pepper or chili powder

— ½ teaspoon salt or to taste

— ¼ teaspoon black pepper or to taste

— 4 gluten-free if using flour tortillas, corn tortillas or hard taco shells

— 1 bunch of fresh cilantro or parsley for garnish

— 2 cloves garlic minced

— ½-1 cup sour cream or creme Fraiche thick yogurt for garnish


In a medium bowl, whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.) Add steak strips and toss to coat with the marinade. In a separate, small bowl, toss the cut veggies with the marinade. Cover and refrigerate for one hour. Alternatively, sealable plastic bags can be used here as well.

In a nonstick skillet/pan or cast-iron skillet over medium-high heat, add olive oil, and once heated cook the veggies until softened but still crisp. About 5 minutes.

Set aside. Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.

Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.

Warm the taco shells or tortillas one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.

Serve the steak fajita in taco shells with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne and freshly cracked black pepper, avocados, shredded cheese.


What kind of beef should you use for fajitas? Always choose lean meat for a healthy meal. In general, skirt steak, flank steak, or sirloin are all excellent choices for fajitas. Flank steak is ideal for cutting thin strips and is easy to handle. However, you’ll need to trim the fat off thicker and broader strips of choice sirloin steak and modify the cooking time accordingly (depends on the thickness of the steak).

Regardless of the cut of steak you pick, I recommend that you cook it medium rare. Here’s my temperature chart for cooking beef: Because everyone’s stovetops are different, I recommend having a kitchen thermometer on hand. 145 degrees Fahrenheit for medium rare (soft and pink center) 160 degrees Fahrenheit is a medium temperature (soft but with less pink or lighter pink in the center) 170 degrees Fahrenheit (chewy, firm, and no pink center).

In fajitas, the vegetables are normally served crisp, but if you prefer them softer, sauté for longer or cut even thinner strips (will cook faster).

Make a double batch of the fajita seasoning/marinade and add it to the frying with the fajita veggies and beef later. Another alternative is to set aside half of the marinade and reheat it separately in a small saucepot as a dip sauce on the side. That’s how I generally prepare it because I’m a sucker for anything with additional sauce. Alternatively, I sometimes add a quarter cup of water to the skillet and cook until the liquid has reduced slightly. It simply adds to the juiciness and softness of the food.

Instructions for freezing, storing, and reheating – Refrigerate any leftovers in an airtight container for up to two days. The marinade can be prepared up to a week ahead of time and stored in the same manner, separate from anything else. The steak fajita mix can be frozen after cooked, however it is not recommended. Once frozen, the steak will lose its texture and flavor. Raw steaks, on the other hand, can be freezer for months if treated carefully and fresh.

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