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5.0 from 30 votes

Beef Fajita Tacos

Classic Tex-Mex beef fajita tacos are made with juicy marinated steak, served with vibrant veggies and all your favorite toppings.

Prep Time
10 mins
Cook Time
10 mins
Marinating Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 servings
Calories: 379 kcal
Course: Dinner
Cuisine: Mexican

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

    Cup of Yum
  1. Make the Fajita Marinade
  2. 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.
  3. 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.
  4. Make the Fajita Veggies
  5. 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.
  6. 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.
  7. Take the fajita veggies out of the pan and set aside on a plate.
  8. Cook the Marinated Fajita Meat
  9. About 30 minutes before cooking, take the flank steak out to rest to room temperature.
  10. 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.
  11. 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.
  12. 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

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

% 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.