Celebrate Taco Tuesday with these super easy Steak Fajita Tacos that just melt in your mouth. Choose your favorite toppings, top with a generous dollop of sour cream, and serve with a bowl of Lime Cilantro Rice and Pico De Gallo on the side.
This dish is not only about the meat, the toppings that make this dish extra delicious, and shall we say fancy?
Making steak fajitas is easier than you think and you'll have a tasty dinner that even kids will eat!
Tip: For kids, add shredded cheese or homemade vegan cheese sauce in already wrapped fajitas.
They will appreciate it and the plates will be finished in no time!
There are so many of you, different readers, here at the Yummy Bowl - some of you like to get straight to the recipe ingredients and instructions, and some of you love reading the full information with tips and tricks that I provide for the recipe.
There is a skip to recipe button in the top left corner along with a clickable table of contents list (just below) that will quickly take you to the part you are more interested in. Enjoy!
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Why It's Yummy
- Simple ingredients, with a fajita seasoning and marinade that is even easier!And the best part, it uses spices you most probably already have in your kitchen.
- An easy weeknight dinner recipe served with Lime Cilantro Rice, Cajun Corn On The Cob, or 3 Ingredient Guacamole and Pico De Gallo will make this a fulfilling wholesome meal.
- This is not a 100% authentic fajita recipe but you'll love how tasty yet simple my version is!
- If you are like me and love making weekly taco nights a family tradition you must try these tacos next: 5 Minute Pan-Seared Ahi Tuna Tacos With Mango Salsa, Creamy Chicken Tacos, Sweet Potato, Chickpea and Kale Tacos or this Easy Taco Dinner Party Board.
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Ingredients
My few comments on the ingredients + don't forget to read the Tips section!
The full recipe and ingredients can be found in the recipe card below this post.
- Steak - What kind of beef to choose for fajita tacos? For healthy choices always choose lean meat. And generally, for fajitas, skirt steak, flank steak, or sirloin are all great options here. For easy handling and cutting thin strips, flank steak is perfect. For larger and wider strips choose sirloin steak, however, you'll need to trim the fat off and the cooking time will need to be adjusted (depends on the thickness of the steak). By the way, skirt steak is traditionally used to make authentic Mexican fajitas.
- Here’s my chart for the cooking temperatures. I recommend having a kitchen thermometer on hand as everyone’s stovetops are different.
- - Medium rare: 145 Fahrenheit (soft and pink center)
- - Medium: 160 Fahrenheit (soft but with less pink or lighter pink in the center)
- - Well Done: 170 Fahrenheit (chewy, firm, and no pink center)
These temperatures more apply when cooking the whole steak and then slicing into thin strips.
- This recipe works equally well with chicken as well. For a vegetarian option, substitute meat with Portobello mushrooms or even tofu.
- Fajita Taco Marinade - you can use your favorite spices or a store-bought fajita mix here (this can be found in the aisle with tortillas). The steak fajita tacos are delicious on their own, marinated and with just a pinch of salt and black pepper!
- Fajita Veggies - I prefer using a tricolor choice of peppers (red, yellow, and green bell peppers) here but if you have just one or two colors is fine, or if you have a couple of spicy peppers throw them in as well. When adding these, make sure to remove the seeds first. I also adding green Poblano Peppers here, they are usually mild (or milder than red poblano peppers) and hold up their shape while cooking.
- Onion - I love to use brown/yellow onion and cut it into ½ inch thick slices or even wider. You can use red onion instead, but don't overcook it as it will lose its color quickly as it is more used raw as a topping or in salads.
- Spices and flavors - To make it very easy, I used the most basic staple flavors of Mexican cooking such as cumin, chili or cayenne pepper, onion & garlic (I like to use fresh but totally get it if you need to use garlic and onion powder instead!). What I also love to add occasionally is smoked paprika to enhance the smoky and peppery flavor that compliments the veggies greatly. For an easier and quicker solution use any popular store brand Fajita, Burrito or Taco seasoning mix (Old El Paso is a great choice).
Instructions
In a medium bowl whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.) Add steak strips and toss to coat with the marinade.
In a separate, small bowl toss the cut veggies with the marinade. Cover and refrigerate for one hour. Alternatively, sealable plastic bags can be used here as well.
In a nonstick skillet/pan or cast-iron skillet over medium-high heat, add cooking oil, and once heated cook the veggies until softened but still crisp. About 5 minutes.
Set aside. Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.
Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.
Warm the taco shells or tortillas one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.
Serve the steak fajita in taco shells with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne, and freshly cracked black pepper, avocados, shredded cheese.
Tips
- You don’t necessarily need to marinate the steak for many hours. If fresh and handled properly 1-2 hours is more than enough or just 30 minutes will be great.
- Cut the steak against the grain because this creates very short fibers and means that it's going to be tender.
- Vegetables are usually served still crisp in fajitas however if you like it more on the softer side, saute for longer or cut even thinner strips (will cook faster).
- This recipe also makes excellent chicken fajitas or chicken fajita tacos recipe! Use boneless skinless chicken breast or thighs, cut into strips, marinate and cook the same way. The chicken strips will cook quickly and usually about 2-3 minutes per side is enough (over medium-high heat) time without overcooking it. Thin strips will cook even faster, so it all depends on the thickness and the stovetop. Chicken is done once it's internal temperature has reached 165 degrees Fahrenheit. A good Kitchen Thermometer is a must.
- Fish fajita tacos - make this fajita taco recipe with seafood! Shrimp tacos are another favorite of mine. I like to use large shrimp sizes here, anything from U-15 down to U-8. For Tacos is best to purchase already deveined and tails removed shrimps (easier handling and eating). If you love seafood like me, be sure to try these delicious dinner recipes next: Shrimp Scampi, Air Fryer Tuna Steak, Pan Seared Ahi Tuna Tacos With Mango Salsa.
- I recommend making a double batch of the fajita seasoning/marinade and adding it later to the skillet with fajita veggies and steak. Or another option is to reserve half of the marinade and reheat it in a small saucepot and serve separately as a dip sauce on the side. That's how I usually make it as I'm a genuine anything-with-extra-sauce lover. Or what I sometimes do is add a ¼ cup water to the skillet and simmer until liquid is reduced a bit. It just makes things a little bit juicier and softer.
Serving Suggestions
Serve in gluten-free (if applicable) tortilla, corn wraps, or hard taco shells, with plenty of toppings such as shredded cheese, fresh or pickled jalapenos, fresh tomato salsa, avocado slices or guacamole, sour cream, and tortilla chips.
Want to make it a full meal? Start your dinner with a little aperitive like this mouthwatering Skinny Watermelon Margarita or serve Spicy Watermelon Basil Margaritas (Frozen) for dessert!
Freezing And Storing Instructions
Store any leftovers in an airtight container in the fridge for 2-3 days.
The marinade can be made a week in advance and stored the same way separately from anything.
Once cooked, the steak fajita mix can be frozen but I don't recommend it. The steak will not have the right texture and flavor once thawed from frozen. Raw steaks on the other side, if handled properly and fresh can be frozen for many months in advance.
Easy Mexican Dishes
- Creamy Chicken Enchilada Casserole
- Baked Buffalo Chicken Tostada
- Beef Enchilada Casserole
- Baked Chicken Taquitos
- Easy Shrimp Fajita
- Chicken Enchiladas With White Sauce
FAQ
Marinating the steak in spices and citrus juice will help to tenderize the meat well. Also always cut your steak into slices against the grain and not don't overcook it.
Fajitas mean a specific cut of beef, that is marinated, usually grilled, and served hot in a pan. The meat is cut against the grain into thin slices and served with cooked vegetables, condiments, and tortillas on the side.
Fajitas traditionally refer to a certain type of meat (skirt steak) that is marinated in spices, grilled, and then served hot and sizzling in a frying pan. Condiments and small tortillas are served on the side for each individual to assemble the wraps on their own. The word fajitas actually translate as ''little skirts''. Tacos, on the other hand, are small usually corn tortillas (soft or hard-shells) that are served in an open-faced or folded manner with meat/seafood poultry, veggies, cheese, sour cream, guacamole, lime juice, and cilantro.
I hope you'll enjoy these steak fajita tacos and if you make this recipe, please let me know down below in the comments or by tagging @theyummy_bowl under your picture on Instagram.
Thank you for reading,
Love,
Julia
Easy Steak Fajita Tacos
INGREDIENTS
- 1 pound skirt flank, sirloin, or hanger steak sliced into ½ inch strips
- 3 red bell peppers medium-sized, cut into ½ inch thick strips
- 1 medium brown onion cut into ½ inch thick strips
Steak Fajita Seasonings/Marinade
- 4 tablespoon cooking oil i use canola or avocado oil (higher smoke point)
- 1 ½ tablespoon lime juice freshly squeezed for best flavor
- 1 teaspoon ground cumin
- ½ teaspoon cayenne pepper or chili powder
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper or to taste
- 2 cloves garlic minced
- 4 gluten-free if using flour tortillas, corn tortillas or hard taco shells
- 1 bunch of fresh cilantro or parsley for garnish
- ½-1 cup sour cream or creme Fraiche thick yogurt for garnish
INSTRUCTIONS
- In a medium bowl whisk all fajita seasoning/marinade ingredients. (Reserve about 2 tablespoons of marinade for the veggies.) Add steak strips and toss to coat with the marinade. In a separate, small bowl toss the cut veggies with the marinade. Cover and refrigerate for one hour. Alternatively, sealable plastic bags can be used here as well.
- In a nonstick skillet/pan or cast-iron skillet over medium-high heat, add olive oil, and once heated cook the veggies until softened but still crisp. About 5 minutes.
- Set aside. Wipe the skillet if needed, add more oil and cook the steak strips for 5-6 minutes. They will cook very fast as they are small and cut into strips.
- Return the veggies to the pan and combine everything. Taste for seasoning, drizzle with lime juice to taste right before serving.
- Warm the taco shells or tortillas one by one in a separate dry pan until they begin to char (this will happen very fast, about 30 seconds per side on medium-high heat). Wrap them in foil to keep warm until ready to use.
- Serve the steak fajita in taco shells with sour cream, lime wedges, fresh sliced green onions, fresh cilantro, more cayenne and freshly cracked black pepper, avocados, shredded cheese.
NOTES
- Steak - What kind of beef to choose for fajita? For healthy choices always choose lean meat. Generally of fajitas, skirt steak, flank steak, or sirloin are all great options here. For easy handling and cutting thin strips, flank steak is perfect. For larger and wider strips choose sirloin steak, however, you'll need to trim the fat off and the cooking time will need to be adjusted (depends on the thickness of the steak).
- Regardlessly, what piece of steak you'll choose I recommend cooking it medium rare. Here’s my chart for beef cooking temperatures:
I recommend having a kitchen thermometer on hand as everyone’s stovetops are different. Medium rare: 145 Fahrenheit (soft and pink center)
Medium: 160 Fahrenheit (soft but with less pink or lighter pink in the center)
Well Done: 170 Fahrenheit (chewy, firm, and no pink center) - Vegetables are usually served still crisp in fajitas however if you like it more on the softer side, saute for longer or cut even thinner strips (will cook faster).
- I recommend making a double batch of the fajita seasoning/marinade and adding it later to the skillet with fajita veggies and steak. Or another option is to reserve half of the marinade and reheat it in a small saucepot and serve separately as a dip sauce on the side. That's how I usually make it as I'm a genuine anything-with-extra-sauce lover. Or what I sometimes do is add a ¼ cup water to the skillet and simmer until liquid is reduced a bit. It just makes things juicier and softer.
- Freezing, storing, reheating instructions - Store any leftovers in an airtight container in the fridge for 2-3 days. The marinade can be made a week in advance and stored the same way separately from anything. Once cooked, the steak fajita mix can be frozen but not recommended. The steak will not have the right texture and flavor once frozen. Raw steaks on the other side, if handled properly and fresh can be frozen for many months in advance.
PRIVATE NOTES
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
julia
An easy and quick weeknight dinner idea!