Spicy Steak Fajitas Mexico
Ignite your taste buds with these bold and flavorful Spicy Steak Fajitas Mexico! Tender marinated flank steak, infused with zesty lime juice and a smoky blend of cumin, paprika, and chili powder, is seared to perfection and paired with a vibrant medley of sautéed bell peppers, red onions, and a touch of jalapeño heat. Wrapped in warm flour tortillas and garnished with creamy sour cream, crumbled Cotija cheese, and fresh cilantro, these fajitas are the ultimate Tex-Mex feast. Perfect for a quick weeknight dinner or festive gathering, this recipe delivers restaurant-quality fajitas in just 35 minutes of prep and cook time. Serve with lime wedges for a bright, citrusy finish and savor every spicy, savory bite!
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Recipe Information
Ingredients
- 1 lb Flank steak
- 3 tbsp Olive oil
- 2 whole Lime
- 3 cloves Garlic cloves
- 1 tsp Ground cumin
- 1 tsp Smoked paprika
- 2 tsp Chili powder
- 1 tsp Salt
- 1 tsp Black pepper
- 1 whole Red bell pepper
- 1 whole Yellow bell pepper
- 1 whole Green bell pepper
- 1 large Red onion
- 8 pieces Flour tortillas
- 0.25 cup Fresh cilantro
- 1 whole Jalapeño
- 0.5 cup Sour cream
- 0.5 cup Cotija cheese
Instructions
In a medium-sized bowl, prepare the marinade by whisking together olive oil, the juice of 2 limes, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper.
Place the flank steak into a resealable bag or shallow dish and pour the marinade over it. Ensure the steak is fully coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 8 hours for more intense flavor.
While the steak marinates, core and slice the red, yellow, and green bell peppers into thin strips. Cut the red onion into similar-sized strips. Set aside.
Heat a large skillet or grill pan over high heat. Remove the steak from the marinade, letting excess marinade drip off, and place it on the hot pan. Cook for 4-5 minutes per side, or until the steak reaches your desired level of doneness (130°F for medium-rare).
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing thinly across the grain.
In the same skillet, reduce the heat to medium-high and add another tablespoon of olive oil if needed. Toss in the sliced bell peppers, red onion, and a diced jalapeño for added heat. Sauté for 5-7 minutes until the vegetables are slightly softened but still vibrant.
Warm the flour tortillas in a dry skillet or in the microwave for 15 seconds to make them pliable.
To assemble the fajitas, place a few slices of steak down the center of each tortilla. Top with the sautéed vegetables, a sprinkle of Cotija cheese, a dollop of sour cream, and a handful of chopped fresh cilantro.
Serve immediately, with lime wedges on the side for an extra citrusy kick.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 130 mg | 43% | |
| Sodium | 1533 mg | 67% | |
| Total Carbohydrate | 54.7 g | 20% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 7.9 g | ||
| Protein | 45.5 g | 91% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 308 mg | 24% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 661 mg | 14% | |
*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.
