The Ultimate Steak Fajitas Tacos Recipe
Last week, I made steak fajitas tacos for dinner, and my family couldn’t stop raving about them. The tangy marinade, smoky seared beef, and fresh toppings came together so effortlessly.
I love how this dish brings a little Tex-Mex vibe to my dinner table, complete with charred veggies and warm tortillas. It’s more than just a taco recipe; it’s an experience. If you enjoy bold flavors and easy meals, you’ll adore this recipe as much as we do.
You can also try our guide about the Bacon Cream Cheese Bagels Recipe.
Variations to Try
This recipe is versatile, so feel free to swap or add ingredients to suit your needs.
- Gluten-free version: Use corn tortillas instead of flour.
- Low-sodium modification: Reduce the amount of salt in the marinade.
- Vegetarian fajitas: Substitute steak with portobello mushrooms or tofu.
- Extra heat: Add a dash of cayenne or fresh jalapeños for more spice.
- Herbal twist: Sprinkle fresh cilantro into your marinade for a refreshing flavor.
Cooking Time
- Prep Time: 10 minutes
- Marinating Time: 1 hour
- Cooking Time: 20 minutes
- Total Time: 1 hour 30 minutes
Equipment You Need
- Mixing bowls: to prepare the marinade and toss veggies.
- Blender or food processor: for blending marinade ingredients.
- Cast iron skillet or plancha: perfect for getting a good sear on steak and veggies.
- Tongs: for flipping steak with ease.
- Sharp knife and cutting board: to slice meat and vegetables precisely.
Why You’ll Love This Recipe?
Here are a few reasons why these tacos are a must-try:
- Bursting with smoky, zesty flavors that everyone will enjoy.
- Easy to make, with simple ingredients and minimal prep.
- Highly customizable with endless topping options.
- Perfect for weeknight dinners or entertaining guests.
- Tastes just as good as restaurant fajitas, if not better!
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How to Serve Steak Fajitas Tacos?
Presentation is key when serving these tacos. Arrange the sliced steak and charred veggies on a platter with warm tortillas on the side.
Offer toppings such as guacamole, pico de gallo, sour cream, shredded cheese, and lime wedges. Garnish with fresh cilantro for an inviting display everyone can dig into. Also pair it with Salsa Verde Chicken and Rice Recipe for a great meal.
Nutritional Information
Per serving, this dish provides a nutritious balance of protein, fats, and carbs.
- Calories: 379
- Protein: 33g
- Carbohydrates: 9g
- Fat: 24g
Make Ahead and Storage
If you’re prepping for a busy week or a party, these tacos can be partially made in advance.
- Blend the marinade up to a week ahead and store it in the refrigerator. You can also slice your veggies up to two days in advance.
- Once cooked, store leftover steak and veggies in airtight containers for up to 4 days. Reheat in a skillet over medium heat or in the microwave before serving.
Tips for Making the Recipe
Having made these tacos a few times, here are some tips that make this recipe even better.
- Always marinate your steak overnight for the best flavor.
- Use a cast iron skillet to achieve that perfect sear.
- Don’t skip resting the meat. It keeps the steak juicy and tender.
- Slice the steak thinly and against the grain for maximum tenderness.
- Amp up the smokiness with a pinch of chipotle powder or smoked paprika.
What Cut of Meat is Best for Fajitas?
The traditional choice for fajitas is skirt steak, known for its rich flavor and loose grain structure. Flank steak is another popular option, offering a lean yet juicy alternative. Both cuts should be marinated to improve tenderness and grilled quickly over high heat to lock in flavor.
Steak fajitas tacos are vibrant, full of flavor, and perfect for any occasion, from family dinners to festive gatherings. Give them a try, and watch everyone gather around for second helpings!
Steak Fajitas Tacos Recipe
Ingredients
Method
- Start by preparing the marinade. Combine vegetable oil, lime zest, lime juice, smashed garlic, quartered onion, chipotles in adobo, cumin, chili powder, oregano, salt, and black pepper in a blender. Blend until smooth. Place your flank steak in a large bowl or plastic bag and pour the marinade over it. Make sure the steak is well-coated. Cover and refrigerate for at least 1 hour or up to overnight for maximum flavor.
- While the steak marinates, slice your onions and bell peppers. Heat a cast iron skillet over medium-high and drizzle with olive oil. Once the oil shimmers, add the veggies in a single layer. Allow them to char slightly for about 2-3 minutes before tossing. Cook until they are tender-crisp yet vibrant in color, then set aside.
- Remove the steak from the marinade and pat it dry with paper towels. Heat the skillet over medium-high heat. Add the steak and sear for about 3-4 minutes on each side for medium-rare. Use a meat thermometer to ensure it reaches 130°F for the perfect texture. Once cooked, transfer the steak to a cutting board and let it rest for 10 minutes.
- Once rested, slice the steak against the grain into thin strips. Warm the tortillas on a skillet for 20-30 seconds on each side. Fill each tortilla with sliced steak, fajita veggies, and your choice of toppings.