Beef Fajita Taco Recipe

Prep and Marinate

Place the thinly sliced steak in a shallow bowl or resealable bag. Add olive oil, lime juice, soy sauce, minced garlic, ground cumin, smoked paprika, chili powder, kosher salt, and black pepper. Toss or massage to coat evenly. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature.

Cook Vegetables

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add 1 teaspoon of vegetable oil and when shimmering add the sliced onion and red bell pepper. Sauté, stirring occasionally, until softened and beginning to char, about 5–7 minutes. Transfer vegetables to a plate and keep warm.

Sear the Beef

Increase heat to high and add the remaining vegetable oil to the pan. Working in a single layer (cook in two batches if necessary to avoid crowding), add the marinated beef, spreading it out so pieces make contact with the hot surface. Sear without moving for 1–2 minutes to develop a crust, then stir and continue cooking until just cooked through, 2–3 more minutes depending on thickness. Total cook time should keep the beef tender.

Finish Filling

Return the cooked onions and peppers to the pan with the beef; toss to combine and warm together for 1 minute. Taste and adjust seasoning with additional salt or a squeeze of lime if desired. Remove from heat and let rest 2 minutes.

Make Quick Red Salsa

If using fresh tomatoes: finely dice tomatoes and place in a bowl. Add chopped jalapeño (if using), 1 tablespoon fresh lime juice, 1/2 teaspoon salt, and 2 tablespoons chopped cilantro. Stir and let sit 5–10 minutes to meld flavors. For a smoother salsa, pulse tomatoes, jalapeño, cilantro and lime in a food processor briefly, then season to taste.

Warm Tortillas and Assemble

Warm tortillas directly over a gas flame for a few seconds per side, or wrap in a damp towel and microwave 30–45 seconds. To assemble each taco: place about 2 ounces (approximately 1/4 cup) of the beef and pepper mixture in the center of a tortilla, top with a spoonful of red salsa, a sprinkle of diced white onion, and chopped cilantro. Serve with lime wedges on the side for squeezing.

Serve

Serve immediately while hot. Provide extra salsa, chopped cilantro, diced onion and lime wedges so diners can customize each taco.