Known for their vibrant and tasty Tex-Mex dish, fajitas bring a sizzling combination of colorful bell peppers and seasoned, grilled meats to the table. This participatory, customized dish, which has its roots in the Texan ranchlands, has become a popular social dining experience due to its flavorful combinations and straightforward preparation.
Tasting Notes
Immerse yourself in the symphony of flavors that Fajitas offers. The savory, smoky essence of marinated meats, paired with the crisp freshness of bell peppers and onions, creates a palate-pleasing harmony. As the sizzle fills the air, anticipate the satisfaction of each mouthwatering bite.
Ingredients
Marinade:
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Filling:
- 1.5 lbs flank steak, thinly sliced
- 2 bell peppers, thinly sliced (mix of colors)
- 1 large onion, thinly sliced
Additional Ingredients:
- 8 flour tortillas
- Sour cream, guacamole, salsa (for serving)
Kitchen Equipment
- Large skillet
- Resealable plastic bag
- Mixing bowls
- Tongs
- Serving platter
Instructions
- Marinate the Steak:
- Whisk together all marinade ingredients in a bowl.
- Place thinly sliced flank steak in a resealable plastic bag, pour in the marinade, and refrigerate for at least 30 minutes.
- Prepare the Vegetables:
- In a large skillet over medium-high heat, sauté the sliced bell peppers and onions until tender yet crisp. Set aside.
- Cook the Steak:
- In the same skillet, cook the marinated steak slices until desired doneness is achieved.
- Combine and Serve:
- Add sautéed vegetables to the skillet with the cooked steak, tossing until well combined.
- Spoon the mixture onto warm flour tortillas.
- Warm the Tortillas:
- Heat tortillas in a dry skillet or microwave until warm and pliable.
- Assemble the Fajitas:
- Serve the steak and vegetable mixture on tortillas.
- Accompany with sour cream, guacamole, and salsa.
Pro Tips
- Marinate the steak longer for extra tenderness, even overnight for optimal flavor.
- Avoid overcrowding the skillet when cooking the steak to ensure a perfect sear.
Variations
- Chicken Fajitas: Replace flank steak with chicken breast strips.
- Vegetarian Fajitas: Opt for portobello mushrooms or tofu for a meatless version.
- Shrimp Fajitas: Try shrimp for a delectable seafood twist.
FAQs
Can I use a different cut of beef?
Yes, skirt steak or sirloin are great alternatives.
How do I store leftover Fajitas?
Store components separately in airtight containers; reheat in a skillet or microwave when ready to enjoy.
Fajitas

Ingredients
Marinade:
- 1/4 cup olive oil
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Filling:
- 1.5 lbs. flank steak, thinly sliced
- 2 bell peppers, thinly sliced (mix of colors)
- 1 large onion, thinly sliced
Additional Ingredients:
- 8 flour tortillas
- Sour cream, guacamole, salsa (for serving)
Instructions
Marinate the Steak:
Whisk together all marinade ingredients in a bowl.
Place thinly sliced flank steak in a resealable plastic bag, pour in the marinade, and refrigerate for at least 30 minutes.
Prepare the Vegetables:
In a large skillet over medium-high heat, sauté the sliced bell peppers and onions until tender yet crisp. Set aside.
Cook the Steak:
In the same skillet, cook the marinated steak slices until desired doneness is achieved.
Combine and Serve:
Add sautéed vegetables to the skillet with the cooked steak, tossing until well combined.
Spoon the mixture onto warm flour tortillas.
Warm the Tortillas:
Heat tortillas in a dry skillet or microwave until warm and pliable.
Assemble the Fajitas:
Serve the steak and vegetable mixture on tortillas.
Accompany with sour cream, guacamole, and salsa.
Nutrition Information:
Yield:
4Amount Per Serving: Calories: 480Total Fat: 22gSodium: 810mgCarbohydrates: 38gFiber: 3gSugar: 3gProtein: 32g

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