Beef Fajitas with Guacamole (Printable)
Tender beef with peppers and onions in warm tortillas, topped with fresh homemade guacamole.
# What You Need:
→ Beef & Marinade
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 2 tbsp lime juice (about 1 lime)
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Vegetables
10 - 1 red bell pepper, sliced
11 - 1 yellow bell pepper, sliced
12 - 1 green bell pepper, sliced
13 - 1 large red onion, sliced
14 - 1 tbsp olive oil
→ Guacamole
15 - 2 ripe avocados
16 - 1 small tomato, finely diced
17 - 1/4 small red onion, finely chopped
18 - 1 tbsp fresh lime juice
19 - 2 tbsp fresh cilantro, chopped
20 - 1/2 tsp salt
21 - 1/4 tsp ground black pepper
→ To Serve
22 - 8 small flour tortillas (or corn for gluten-free)
23 - Lime wedges
24 - Fresh cilantro (optional)
25 - Sour cream (optional)
# How to Make It:
01 - Whisk together olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a bowl. Add the sliced beef and toss thoroughly to coat. Allow to marinate for at least 15 minutes, or refrigerate for up to 2 hours for deeper flavor penetration.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the sliced peppers and onion. Sauté for 4–5 minutes until vegetables are softened and display slight charring. Remove from skillet and set aside on a plate.
03 - In the same skillet, arrange the marinated beef in a single layer. Sear for 2–3 minutes per side until browned and cooked through. Return the sautéed vegetables to the skillet, toss everything together, and cook for 1 additional minute. Remove from heat immediately.
04 - Mash the avocados in a bowl until reaching desired consistency. Fold in the diced tomato, chopped onion, lime juice, cilantro, salt, and pepper. Mix until thoroughly combined.
05 - Warm the tortillas in a dry skillet or microwave. Fill each tortilla with the beef and vegetable mixture. Top generously with guacamole. Garnish with fresh cilantro or a dollop of sour cream if desired. Serve immediately accompanied by lime wedges.
# Expert Tips:
01 -
- The homemade guacamole is actually better than what you get at a restaurant.
- It comes together fast enough for a week night but feels fancy enough for guests.
02 -
- Do not overcrowd the pan when cooking the beef or it will steam instead of sear.
- Letting the meat rest for a few minutes after cooking locks in the juices.
03 -
- Freeze the steak for 20 minutes before slicing to get perfectly thin strips.
- Wipe the skillet out between veggies and beef if the spices start to burn.