Dairy-Free Beef Fajitas Tacos
Elevate your taco night with these vibrant Dairy-Free Beef Fajitas Tacos, a perfect combination of bold flavors and wholesome ingredients! Featuring tender, marinated beef flank steak infused with lime juice, garlic, and smoky spices, these tacos are complemented by sautéed bell peppers and onions for a colorful and delicious filling. Wrapped in warm corn tortillas and topped with fresh cilantro, creamy avocado slices, spicy jalapeños, and a dollop of salsa, this recipe is entirely dairy-free and packed with zest. Quick to prep and ready in under 40 minutes, these tacos are ideal for a crowd-friendly meal that doesn’t compromise on taste or nutrition. Don't forget to serve with fresh lime wedges for that irresistible tangy finish!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Beef flank steak
- 2 tablespoons Olive oil
- 3 tablespoons Lime juice
- 3 Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Red bell pepper, sliced
- 1 Green bell pepper, sliced
- 1 Yellow onion, sliced
- 12 Corn tortillas
- 0.5 cup Fresh cilantro, chopped
- 1 Avocado, sliced
- 1 Jalapeño, sliced
- 0.5 cup Salsa
- 1 Fresh lime wedges
Instructions
Trim any excess fat from the flank steak. Cut the steak into thin strips and set aside.
In a large bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper.
Add the beef strips to the marinade and toss to coat. Let marinate for at least 15 minutes at room temperature or up to 2 hours in the refrigerator.
Heat a large skillet over medium-high heat. Add the marinated beef and cook for about 5-7 minutes, until browned and cooked through. Remove from the pan and set aside.
In the same skillet, add the sliced red bell pepper, green bell pepper, and yellow onion. Sauté for about 5 minutes or until the vegetables are tender.
Warm the corn tortillas in a separate clean, dry skillet or directly on a gas stovetop burner for about 30 seconds on each side.
Assemble the fajita tacos by filling each warmed tortilla with beef strips and sautéed peppers and onions.
Top with fresh cilantro, avocado slices, jalapeño slices, and a spoonful of salsa.
Serve the tacos with fresh lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
Calories |
2893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 112.0 g | 144% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 3684 mg | 160% | |
| Total Carbohydrate | 322.1 g | 117% | |
| Dietary Fiber | 63.1 g | 225% | |
| Total Sugars | 24.0 g | ||
| Protein | 170.4 g | 341% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 568 mg | 44% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 4473 mg | 95% | |
*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.
