Beef Fajitas Tacos
Savor the vibrant flavors of these irresistible Beef Fajitas Tacos, a must-try recipe that brings Tex-Mex dining straight to your kitchen! Marinated in a zesty blend of lime juice, olive oil, and smoky spices like cumin and chili powder, the tender flank steak is seared to perfection before being sliced and nestled into warm, pliable tortillas. Paired with sautéed tri-color bell peppers and onions, each taco bursts with savory goodness, complemented by a cooling dollop of sour cream and a hint of fresh cilantro. Ready in just 35 minutes and perfect for a family-friendly dinner or a festive gathering, these fajitas-style tacos promise bold flavors, vibrant colors, and endless satisfaction.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Yellow onion, sliced
- 8 small Tortillas
- 0.5 cup Sour cream
- 0.25 cup Cilantro, chopped
Instructions
Start by preparing the marinade: In a bowl, combine 2 tablespoons of olive oil, 3 tablespoons of lime juice, 1 teaspoon of ground cumin, 1 teaspoon of garlic powder, 1 teaspoon of chili powder, 0.5 teaspoon of salt, and 0.5 teaspoon of black pepper.
Put the 1-pound flank steak in a ziplock bag and pour the marinade over the meat. Seal the bag, making sure to remove as much air as possible. Massage the marinade into the steak through the bag and leave it to marinate in the refrigerator for at least 1 hour, or overnight for a more intense flavor.
Once marinated, remove the steak from the fridge and let it sit at room temperature for 15 minutes. Meanwhile, heat a large skillet over medium-high heat.
Once the skillet is hot, add the marinated flank steak and sear for about 5 minutes on each side, or until the internal temperature reaches 135°F for medium-rare. Adjust the cooking time according to your preferred doneness.
Remove the steak from the skillet and let it rest on a cutting board, loosely covered with aluminum foil for 5 minutes.
In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté for 5-7 minutes, or until the vegetables are tender and slightly charred.
Thinly slice the rested steak against the grain into strips.
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
To assemble the tacos, place a few slices of beef on each tortilla, top with the sautéed vegetables, and add a dollop of sour cream and a sprinkle of chopped cilantro.
Serve immediately and enjoy your homemade beef fajitas tacos.
Nutrition Facts
Calories |
2567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 49.0 g | 245% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 4292 mg | 187% | |
| Total Carbohydrate | 183.2 g | 67% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 26.2 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 548 mg | 42% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 2452 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
