Beef Fajita Tacos
These Beef Fajita Tacos are tender and juicy with a sweet, smoky flavor from the homemade fajita seasoning. Ready in just 30 minutes, everything is cooked in one skillet for easy cleanup. Pair them with all of your favorite taco toppings for a delicious weeknight dinner.
Servings 8 small tacos
Calories 316kcal
Equipment
- 10-inch cast iron skillet or stainless steel skillet
Ingredients
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ½ teaspoon brown sugar
- ½ teaspoon + ¼ teaspoon kosher salt divided
- ¼ teaspoon garlic powder
- ¼ teaspoon ground cumin
- ⅛ teaspoon cayenne pepper
- 1 pound flank steak or boneless short ribs
- 2 tablespoons + 1 tablespoon olive oil divided
- 1 medium red bell pepper thinly sliced
- 1 medium green bell pepper thinly sliced
- 1 small yellow onion thinly sliced
- 8 small flour tortillas or corn tortillas
- Toppings of choice
Instructions
- In a small bowl, mix chili powder, smoked paprika, onion powder, brown sugar, ½ teaspoon kosher salt, garlic powder, cumin, and cayenne pepper.1 teaspoon chili powder, ½ teaspoon smoked paprika, ½ teaspoon onion powder, ½ teaspoon brown sugar, ½ teaspoon + ¼ teaspoon kosher salt, ¼ teaspoon garlic powder, ¼ teaspoon ground cumin, ⅛ teaspoon cayenne pepper
- Pat the steak dry and season it on all sides with the fajita seasoning mixture.1 pound flank steak or boneless short ribs
- Heat 2 tablespoons of olive oil in a large cast iron or stainless steel skillet over medium-high heat.2 tablespoons + 1 tablespoon olive oil
- Sear the steak for 3-6 minutes per side or until a meat thermometer inserted into the thickest part reads 135°F for medium rare. The cooking time depends on the cut and thickness of the steak. Transfer the steak to a plate, tent with foil, and let it rest for 10 minutes.
- Add 1 tablespoon of olive oil to the skillet. Sauté the bell peppers and onion for 5-7 minutes until softened and starting to brown. They will pick up the seasoning leftover from the steak. Season the vegetables with an additional ¼ teaspoon of salt, if necessary. Remove the skillet from heat.2 tablespoons + 1 tablespoon olive oil, 1 medium red bell pepper, 1 medium green bell pepper, 1 small yellow onion, ½ teaspoon + ¼ teaspoon kosher salt
- Slice the rested steak across the grain into thin strips.
- Serve the steak and sautéed vegetables on tortillas with your favorite toppings. Enjoy!8 small flour tortillas, Toppings of choice
Notes
- Recommended Toppings: Cilantro Garlic Sauce (pictured with tacos), Tomato Salsa, and Guacamole
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Store the beef and vegetables separately from tortillas and any toppings for best results.
Nutrition
Serving: 1taco (without toppings) | Calories: 316kcal | Carbohydrates: 27.5g | Protein: 22g | Fat: 13g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6.5g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 550mg | Potassium: 285mg | Fiber: 2g | Sugar: 4g | Vitamin C: 32mg | Calcium: 103mg | Iron: 3.7mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.