Beef Fajitas with Guacamole (Print View)
Marinated beef strips with peppers and onions, served with warm tortillas and creamy homemade guacamole.
# What You Need:
→ For the Beef Fajitas
01 - 1.1 lb 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 chili powder
07 - 1/2 tsp smoked paprika
08 - 1/2 tsp salt
09 - 1/4 tsp 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 tbsp fresh cilantro, chopped
17 - 1 tbsp lime juice
18 - 1/2 tsp salt
→ To Serve
19 - 8 small flour or corn tortillas
20 - Lime wedges
21 - Extra cilantro, chopped
# How to Make It:
01 - In a large bowl, mix olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Add the beef strips and toss to coat. Marinate for at least 15 minutes.
02 - While the beef marinates, halve and pit the avocados, then scoop the flesh into a bowl. Mash lightly with a fork. Stir in tomato, red onion, cilantro, lime juice, and salt. Adjust seasoning to taste. Cover and refrigerate.
03 - Heat a large skillet or grill pan over high heat. Add a little oil if needed. Sauté the onions and bell peppers for 4–5 minutes until slightly softened but still vibrant. Remove from pan and set aside.
04 - Add the marinated beef to the hot pan (in batches if necessary). Sear for 2–3 minutes per side until browned and just cooked through.
05 - Return peppers and onions to the pan with the beef. Toss to combine and heat through, about 1 minute.
06 - Warm the tortillas in a dry pan or microwave.
07 - Serve beef fajitas in tortillas, topped with guacamole and extra cilantro. Offer lime wedges on the side.
# Expert Tips:
01 -
- The marinade works its magic in just 15 minutes, perfect for those nights when dinner plans materialize at the last minute.
- Theres something undeniably festive about setting out all the components and letting everyone build their own perfect fajita.
02 -
- After ruining countless batches, I discovered that cooking the beef in batches prevents overcrowding the pan, which is the difference between beautifully seared meat and sadly steamed gray strips.
- The guacamole should be made last minute, but if you must prepare it ahead, press plastic wrap directly onto its surface and add an extra squeeze of lime to prevent browning.
03 -
- Freeze the beef for about 20 minutes before slicing to make it easier to get those paper-thin strips that cook quickly and stay tender.
- The sound of the sizzle is your best indicator - if your vegetables or beef arent making that distinct searing sound when they hit the pan, its not hot enough yet.