Beef Fajitas with Guacamole (Printable Version)
Tender marinated beef with sautéed peppers and creamy avocado in warm tortillas.
# Ingredient List:
→ Beef & Marinade
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large red onion, sliced
14 - 1 tbsp olive oil
→ Guacamole
15 - 2 ripe avocados
16 - 1 small tomato, finely diced
17 - 1/4 small red onion, finely chopped
18 - 1 tbsp fresh lime juice
19 - 2 tbsp fresh cilantro, chopped
20 - 1/2 tsp salt
21 - 1/4 tsp ground black pepper
→ To Serve
22 - 8 small flour tortillas (or corn for gluten-free)
23 - Lime wedges
24 - Fresh cilantro (optional)
25 - Sour cream (optional)
# How to Make:
01 - Whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper in a bowl. Add the sliced beef and toss until evenly coated. Let marinate for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced bell peppers and red onion. Sauté for 4 to 5 minutes, stirring occasionally, until vegetables soften and develop slight charring. Transfer to a plate and set aside.
03 - In the same skillet, arrange the marinated beef in a single layer without overcrowding. Sear for 2 to 3 minutes per side until browned and cooked through. Return the sautéed vegetables to the skillet, toss everything together, and cook for 1 additional minute. Remove from heat.
04 - Halve the avocados, remove the pits, and scoop the flesh into a bowl. Mash with a fork to desired consistency. Stir in the diced tomato, chopped red onion, lime juice, cilantro, salt, and pepper until thoroughly combined.
05 - Heat tortillas in a dry skillet for 30 seconds per side until pliable and lightly toasted, or microwave wrapped in damp paper towels for 20 to 30 seconds.
06 - Fill each warm tortilla with the beef and vegetable mixture. Top with a generous spoonful of guacamole. Garnish with fresh cilantro or sour cream if desired. Serve immediately with lime wedges on the side for squeezing.
# Expert Tips:
01 -
- The marinade transforms ordinary steak into restaurant worthy beef in just 15 minutes
- Everything cooks in one skillet so cleanup is almost nonexistent
- The homemade guacamole puts store bought versions to absolute shame
02 -
- Crowding the pan when cooking beef will cause it to steam instead of sear so work in batches
- Letting the beef marinate at room temperature helps it cook more evenly than cold from the fridge
- The vegetables continue cooking after you remove them so pull them slightly before they are done
03 -
- Partially freeze the beef for 20 minutes before slicing to get perfect thin strips
- Cast iron creates the best sear and those characteristic restaurant style browned bits