Beef Fajitas with Guacamole (Print View)
Marinated beef strips cooked with peppers and onions, complemented by creamy guacamole and warm tortillas.
# What You'll Need:
→ Beef Fajitas
01 - 1.1 lb flank steak or sirloin, cut into thin strips
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced
06 - 2 tbsp olive oil
07 - 2 cloves garlic, minced
08 - Juice of 1 lime
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp chili powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Guacamole
14 - 2 ripe avocados
15 - 1 small tomato, diced
16 - 1/4 small red onion, finely chopped
17 - 1 tbsp fresh cilantro, chopped
18 - Juice of 1 lime
19 - 1/2 tsp salt
20 - 1/4 tsp ground black pepper
→ To Serve
21 - 8 small flour or corn tortillas, warmed
22 - Fresh cilantro leaves (optional)
23 - Lime wedges (optional)
# Step-by-Step Directions:
01 - In a large bowl, whisk together olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper. Add beef strips and toss thoroughly to coat. Allow to marinate for at least 15 minutes, or up to 2 hours to intensify flavor.
02 - Preheat a large skillet or grill pan over high heat until smoking. Add marinated beef and cook 2 to 3 minutes per side until browned but still tender. Remove beef from pan and set aside.
03 - Using the same pan, add sliced onions and bell peppers. Cook over medium-high heat for 5 to 6 minutes until vegetables are tender with slight charring on edges.
04 - Return the cooked beef to the pan with vegetables. Stir to combine and heat through for an additional 1 to 2 minutes.
05 - In a separate bowl, mash avocados with lime juice until mostly smooth. Fold in diced tomato, finely chopped red onion, chopped cilantro, salt, and ground black pepper. Mix until well combined.
06 - Heat tortillas in a dry skillet or microwave until pliable. Serve beef and vegetables on tortillas topped with guacamole. Garnish with fresh cilantro leaves and lime wedges if desired.
# Expert Suggestions:
01 -
- The whole thing comes together in under 40 minutes, which means weeknight dinner without the takeout guilt.
- One pan handles the beef and veggies, so cleanup feels almost as easy as eating.
- There's something about serving food sizzling and hot that makes everyone at the table feel special, even if it's just Tuesday.
02 -
- If your avocados aren't soft, this recipe falls apart—no hard avocados, no exceptions, because you'll either crush them into soup or eat chunks of rubber.
- The pan has to be hot enough to sear the beef properly; if it's just warm, you'll steam the meat instead of browning it, and the whole dish tastes flat.
- Don't walk away while the peppers cook—they go from perfectly charred to overdone in about 30 seconds, and mushy peppers ruin the whole balance.
03 -
- Slice your beef against the grain—this one detail changes the texture from chewy to tender, and it takes 30 seconds longer to figure out which way the grain runs.
- If you don't have a grill pan, a regular skillet works fine; the sizzle comes from heat and confidence, not from special equipment.