Beef Fajitas with Guacamole (Printable)
Succulent marinated beef with sautéed peppers and onions, served in warm tortillas alongside creamy homemade guacamole. A vibrant Tex-Mex delight.
# What You'll Need:
→ For the Beef Fajitas
01 - 1.1 pounds flank steak or sirloin, thinly sliced
02 - 2 tablespoons olive oil
03 - 2 tablespoons lime juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon ground cumin
06 - 1 teaspoon chili powder
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 1 red bell pepper, thinly sliced
11 - 1 yellow bell pepper, thinly sliced
12 - 1 large onion, thinly sliced
→ For the Guacamole
13 - 2 ripe avocados
14 - 1 small tomato, diced
15 - 1/4 red onion, finely diced
16 - 1 tablespoon fresh cilantro, chopped
17 - 1 tablespoon lime juice
18 - 1/2 teaspoon salt
→ To Serve
19 - 8 small flour or corn tortillas
20 - Lime wedges
21 - Extra chopped cilantro
# How-To Steps:
01 - In a large bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper. Add the thinly sliced beef strips and toss to ensure they are thoroughly coated. Allow the beef to marinate for a minimum of 15 minutes.
02 - While the beef marinates, prepare the guacamole. Halve and pit the ripe avocados, then scoop the flesh into a small bowl. Mash lightly with a fork to a desired consistency. Stir in the diced tomato, finely diced red onion, chopped cilantro, fresh lime juice, and salt. Taste and adjust seasonings as needed. Cover the guacamole and refrigerate until serving.
03 - Heat a large skillet or grill pan over high heat. Add a small amount of oil if necessary to prevent sticking. Add the sliced onions and bell peppers to the hot pan. Sauté for 4 to 5 minutes, until they are slightly softened but still retain their vibrant color and some crispness. Remove the cooked vegetables from the pan and set them aside.
04 - Add the marinated beef strips to the hot pan. If needed, sear the beef in batches to avoid overcrowding the pan, which can steam rather than sear the meat. Cook for 2 to 3 minutes per side until the beef is beautifully browned and just cooked through to your preference.
05 - Return the sautéed bell peppers and onions to the pan with the seared beef. Toss all ingredients together to combine thoroughly and heat through for approximately 1 minute.
06 - Warm the tortillas using a dry pan on the stovetop or in a microwave until soft and pliable.
07 - Serve the sizzling beef fajitas immediately in the warmed tortillas. Top with the prepared guacamole and a sprinkle of extra chopped cilantro. Offer lime wedges on the side for squeezing.
# Expert Tips:
01 -
- You'll discover how easy it is to bring that bustling taqueria vibe right into your own home.
- This recipe is incredibly versatile, letting you play with spice levels and toppings to truly make it your own.
02 -
- Overcrowding your pan when searing the beef is a common mistake that leads to steamed, grey meat instead of beautifully browned fajitas. Always cook in batches!
- The quality of your lime juice matters immensely; fresh-squeezed makes a world of difference compared to bottled concentrate.
03 -
- Always slice your flank steak thinly against the grain; this makes a huge difference in tenderness.
- Warm your tortillas properly! A dry skillet or quick microwave burst makes them pliable and flavorful, preventing tears when folded.