Fajita Tacos Recipe

Prepare marinade

In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, 1 tbs soy sauce, 1 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 2 minced garlic cloves, 3 tsp salt, and 1 tsp black pepper. Whisk until well combined.

Marinate steak

Add the thinly sliced flank steak to the marinade, toss to coat thoroughly, then cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Cook steak

Heat a large cast-iron skillet or heavy pan over high heat until very hot. Add 1 tbs oil (not included in marinade oil) and swirl. Remove steak from marinade, letting excess drip off, then add steak in a single layer (work in batches if necessary). Sear for 1-2 minutes per side until browned and just cooked through (medium-rare to medium). Transfer cooked steak to a cutting board and let rest 5 minutes, then slice more thinly across the grain into short strips.

Sauté peppers and onions

While the steak marinates or cooks, heat 1 tbs olive oil in a separate large skillet over medium-high heat. Add the sliced red and yellow bell peppers and sliced onion. Season with 1 tsp salt and 1 tsp black pepper. Sauté, stirring occasionally, until vegetables are softened and slightly charred at the edges, about 6-8 minutes. If desired, add a pinch of extra chili powder or smoked paprika to mirror the steak seasoning.

Combine with steak (optional)

When both steak and vegetables are done, add steak strips to the vegetable skillet for 30–60 seconds just to marry flavors and warm through. Remove from heat.

Warm tortillas

Warm the tortillas in a dry skillet over medium heat for about 20-30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 8-10 minutes. Keep them warm wrapped in a clean towel.

Assemble tacos

Place 2-3 tablespoons of the steak and vegetable mixture in the center of each warm tortilla. Top with a sprinkle of shredded cheese (about 2 tbs per taco), 1/2 tbs sour cream or crema, chopped cilantro, and pickled jalapeños if using. Finish with a squeeze of fresh lime juice from the lime wedges.

Serve

Serve immediately while hot. Provide extra lime wedges, hot sauce, and tortillas on the side. Leftover steak and veggies keep covered in the refrigerator for up to 3 days.