Tacos De Fajitas Recipe

Prepare and marinate steak

Slice the flank steak thinly across the grain into about 1/8–1/4-inch strips. In a bowl combine minced garlic, lime juice (2 tbsp), olive oil, ground cumin, smoked paprika, kosher salt and black pepper. Add the sliced steak and toss to coat. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Prep vegetables

While the steak marinates, slice the green onions into 1/2-inch pieces, thinly slice the white onion and bell peppers. If using fresh nopal, rinse and parboil according to package instructions; if using jarred/canned nopal strips, drain and rinse.

Cook peppers and onions

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat until shimmering. Add sliced white onion and bell peppers. Sear, stirring occasionally, until softened and lightly charred, about 6–8 minutes. Remove to a plate and keep warm.

Sauté cactus and green onions

Add the remaining 1 tablespoon oil to the same skillet over medium heat. Add the nopal (cactus) strips and sliced green onions. Cook 3–4 minutes until heated through and slightly tender.

Add tomato sauce

Stir in the crushed tomato (1/2 cup), chili powder and 1/2 tsp salt. Simmer for 2–3 minutes until the sauce is slightly thickened and flavors meld. Transfer the vegetable/tomato mixture to the plate with peppers and onions and keep warm.

Sear the steak

Return the skillet to high heat until very hot. Add a thin film of oil if the pan is dry. Add the marinated steak in a single layer (work in batches if needed to avoid crowding). Cook undisturbed 1–2 minutes until browned, then stir and cook another 30–60 seconds until just cooked through (flank steak is best slightly pink).

Combine steak and vegetables

Add the reserved pepper/onion/tomato mixture back into the skillet with the cooked steak. Toss everything together and cook 1–2 minutes to marry flavors. Taste and adjust seasoning with extra salt or lime juice if desired.

Make guacamole

Halve and pit the avocados, scoop flesh into a bowl and mash to your preferred texture. Stir in 1 tbsp lime juice, chopped cilantro, 1/2 tsp salt and minced jalapeño if using. Taste and adjust seasoning. Keep covered in the fridge until ready to serve.

Warm tortillas briefly on a dry skillet or directly over a gas flame until pliable and lightly charred, about 20–30 seconds per side. Divide the steak and vegetable mixture among tortillas (about 2 per person). Top each taco with a spoonful of guacamole, a sprinkle of fresh cilantro leaves and a squeeze of lime. Serve immediately.