Beef Fajita Tacos
User Reviews
5.0
30 reviews
Excellent
Beef Fajita Tacos
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Classic Tex-Mex beef fajita tacos are made with juicy marinated steak, served with vibrant veggies and all your favorite toppings.
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Ingredients
Chili Lime Marinade
- 1/4 cup vegetable oil
- zest of 1 lime peeled in strips
- Juice of 1 lime
- 5 garlic cloves smashed
- 1/2 medium yellow onion peeled and quartered
- 1/2 tsp ground cumin
- 2 chipotles in adobo
- 1 tsp chili powder
- 1 tbsp kosher salt
- 2 tsp black pepper
- 1 tsp dried oregano
- 1.5 lbs flank steak
Fajitas Veggies
- 1 large yellow onion sliced into thin strips
- 1 or 2 bell peppers sliced into thin strips
- 1 tbsp light olive oil or vegetable oil
- 1 tsp Kosher salt and freshly ground black pepper
Instructions
- Make the Fajita Marinade
- Place the vegetable oil, lime zest and juice, garlic cloves, peeled yellow onion, chipotle peppers, cumin, chili powder, oregano, salt and pepper into a blender or food processor. Blend the marinade up until smooth.
- Pour the marinade over the flank steak in a mixing bowl or in a zip top plastic bag. Use tongs in the bowl to coat the entire piece of beef and marinate for at least one hour up to overnight.
- Make the Fajita Veggies
- In a cast iron skillet over medium-high heat pour in oil and once shimmering hot, put the thin strips of bell peppers and onions in one single layer in the skillet.
- Cook the vegetables without moving for about 2 minutes to gain some char, then sprinkle in the salt and pepper and then toss to get color on the other side. Cook the veg until they are slightly softened, but still have a little crunch and bright color.
- Take the fajita veggies out of the pan and set aside on a plate.
- Cook the Marinated Fajita Meat
- About 30 minutes before cooking, take the flank steak out to rest to room temperature.
- Use the same skillet as earlier over medium-high heat to give the steak a nice sear. We want some char and a nice crust, it'll take around 3-4 minutes on each side.
- Cook the flank steak for about 6 minutes on each side for medium rare. A meat thermometer should read about 128º F to 130º F for med-rare.
- After cooking, let the steak rest for about 10 minutes on a cutting board. Slice against the grain and serve with the veggies, warmed corn or flour tortillas, and your choice of toppings.
Notes
- To make ahead: blend up the marinade and keep in the fridge for up to a week in advance. Slice up the vegetables up to 3 days in advance.
- Store the leftover fajita meat and veggies in an airtight container for up to 4 days.
- Reheat the beef and vegetables in a microwave safe dish or on the stove top in a skillet over medium heat until warmed through.
- Add in your favorite cheeses: cheddar cheese, monterey jack, or get totally into it with queso fresco or Oaxacan cheese.
- Serve with the classics: you can't go wrong with mexican rice, salsa rojo, pico de gallo, sour cream, and pickled jalapeños or pickled red onions.
- Chipotle style: make homemade guacamole, some black beans, easy cilantro lime rice, and don't forget those fajita veggies.
Nutrition Information
Show Details
Serving
1g
Calories
379kcal
(19%)
Carbohydrates
9g
(3%)
Protein
33g
(66%)
Fat
24g
(37%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
16g
Cholesterol
90mg
(30%)
Sodium
929mg
(39%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 379 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 379kcal | 19% |
| Carbohydrates | 9g | 3% |
| Protein | 33g | 66% |
| Fat | 24g | 37% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 90mg | 30% |
| Sodium | 929mg | 39% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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