Dairy-Free Steak Fajitas
Elevate your family dinner or weeknight meal with these irresistible Dairy-Free Steak Fajitas. Packed with bold flavors, this recipe features tender, marinated flank steak strips infused with lime juice, garlic, and a flavorful blend of chili powder, smoked paprika, and cumin. Paired with vibrant bell peppers, caramelized onions, and nestled in warm, gluten-free corn tortillas, these fajitas offer a perfect balance of zesty and savory. Ready in just 30 minutes of active prep and cook time, this dish is ideal for anyone seeking a dairy-free, gluten-free option without compromising on taste. Garnish with fresh cilantro and creamy avocado slices for a refreshing finish, and serve hot for the ultimate Tex-Mex experience at home.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Olive oil
- 2 tbsp Lime juice (freshly squeezed)
- 3 cloves Garlic (minced)
- 2 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 medium (sliced) Red bell pepper
- 1 medium (sliced) Green bell pepper
- 1 medium (sliced) Yellow onion
- 8 small Gluten-free corn tortillas
- 2 tbsp Fresh cilantro (optional, for garnish)
- 1 whole Avocado (sliced, optional)
Instructions
Place the flank steak on a cutting board. Trim any excess fat and slice the steak against the grain into thin strips.
In a large bowl, whisk together olive oil, lime juice, minced garlic, chili powder, ground cumin, smoked paprika, salt, and black pepper to create the marinade.
Add the steak strips to the bowl and toss to coat evenly. Cover and let the steak marinate for at least 30 minutes in the refrigerator, or up to 2 hours for maximum flavor.
Heat a large cast-iron skillet or sauté pan over medium-high heat. Add 1 tablespoon of olive oil and allow it to heat up.
Add the sliced bell peppers and onion to the skillet. Sauté for 5-7 minutes, stirring occasionally, until they are softened and slightly charred. Remove the vegetables from the skillet and set them aside.
Return the skillet to medium-high heat. Add another tablespoon of olive oil, then add the marinated steak strips in a single layer. Cook for 2-3 minutes on each side, or until the steak is browned and cooked to your desired level of doneness.
Once the steak is cooked, return the sautéed vegetables to the skillet. Stir to combine and heat through for 1-2 minutes.
Warm the gluten-free corn tortillas in a dry skillet or microwave until pliable.
Assemble the fajitas by filling each tortilla with the steak and vegetable mixture. Top with fresh cilantro and sliced avocado, if desired.
Serve immediately and enjoy your dairy-free steak fajitas!
Nutrition Facts
Calories |
2856 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.1 g | 187% | |
| Saturated Fat | 36.9 g | 184% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4232 mg | 184% | |
| Total Carbohydrate | 249.8 g | 91% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 22.7 g | ||
| Protein | 164.4 g | 329% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 476 mg | 37% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3464 mg | 74% | |
*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.
