Dairy-Free Classic Beef Fajitas
Elevate your Tex-Mex game with these Dairy-Free Classic Beef Fajitas, a mouthwatering medley of tender marinated flank steak, smoky sautéed bell peppers, and sweet onions all served in warm, gluten-free corn tortillas. Perfectly seasoned with cumin, chili powder, and lime juice, this recipe creates a bold yet balanced flavor profile without any dairy. Ready in under 45 minutes, these fajitas are customizable and ideal for weeknight dinners or casual gatherings. Top them with fresh cilantro and creamy avocado slices for a vibrant finish, and watch them disappear faster than you can say "fajita night!" Whether you're dairy-free or simply seeking a healthier twist on the classic, this easy beef fajita recipe is sure to satisfy every craving.
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Recipe Information
Ingredients
- 1 pound Flank steak
- 3 tablespoons Olive oil
- 2 tablespoons Lime juice
- 3 units Garlic cloves, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 units Red bell peppers, sliced
- 1 unit Green bell pepper, sliced
- 1 unit Yellow onion, sliced
- 8 units Corn tortillas
- 0.25 cup Fresh cilantro, chopped
- 1 unit Sliced avocado
Instructions
Trim any excess fat from the flank steak and slice the steak into thin strips against the grain.
In a large bowl, whisk together 2 tablespoons of olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper.
Add the steak strips to the bowl, ensuring they are fully coated with the marinade. Cover and refrigerate for at least 15 minutes.
While the steak is marinating, slice the bell peppers and onion.
Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
Add the sliced bell peppers and onion to the skillet and sauté for about 5-7 minutes or until they are tender and slightly charred. Remove from the skillet and set aside.
Remove the steak strips from the marinade and discard the marinade.
In the same skillet, cook the steak strips over medium-high heat for about 2-3 minutes on each side or until thoroughly cooked and browned on the outside.
Return the sautéed peppers and onions to the skillet and toss everything together with the steak strips. Cook for another 2 minutes until everything is heated through.
Warm the corn tortillas in a dry skillet or in the microwave just before serving.
To serve, place a portion of the beef and pepper mixture onto each tortilla.
Garnish with fresh cilantro and slices of avocado. Serve immediately and enjoy.
Nutrition Facts
Calories |
2755 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4195 mg | 182% | |
| Total Carbohydrate | 222.6 g | 81% | |
| Dietary Fiber | 45.1 g | 161% | |
| Total Sugars | 15.8 g | ||
| Protein | 165.9 g | 332% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 406 mg | 31% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 3516 mg | 75% | |
*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.
