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.

Course Main Course

Cuisine Mexican

Prep Time 15

Cook Time 15

Total Time 30

Servings small tacos

Calories 316kcal

Author Ashley Petrie, RDN, LDN

Equipment

10-inch cast iron skillet or stainless steel skillet
Meat thermometer

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

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

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.