Beef Fajitas with Guacamole (Printable Version)
Sizzling marinated beef strips with peppers and creamy guacamole served warm with tortillas.
# What You Need:
→ Beef Fajitas
01 - 1.1 lb flank steak or sirloin, thinly sliced
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 green bell pepper, sliced
05 - 1 large onion, sliced
06 - 2 tbsp olive oil
07 - 2 garlic cloves, minced
08 - Juice of 1 lime
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp chili powder
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
→ Guacamole
14 - 2 ripe avocados
15 - 1 small tomato, diced
16 - 1/4 small red onion, finely chopped
17 - 1 tbsp fresh cilantro, chopped
18 - Juice of 1 lime
19 - 1/2 tsp salt
20 - 1/4 tsp ground black pepper
→ To Serve
21 - 8 small flour or corn tortillas, warmed
22 - Fresh cilantro leaves (optional)
23 - Lime wedges (optional)
# How to Make It:
01 - Combine olive oil, lime juice, garlic, cumin, smoked paprika, chili powder, salt, and black pepper in a large bowl. Add beef strips and toss to coat thoroughly. Let marinate for at least 15 minutes or up to 2 hours for more flavor.
02 - Heat a large skillet or grill pan over high heat. Add marinated beef and cook for 2 to 3 minutes per side until browned but tender. Remove from heat and set aside.
03 - In the same pan, add sliced onions and bell peppers. Sauté for 5 to 6 minutes until slightly softened and charred at edges.
04 - Return cooked beef to the pan with vegetables. Stir gently and heat through for 1 to 2 minutes.
05 - In a bowl, mash avocados with lime juice until mostly smooth. Fold in diced tomato, red onion, cilantro, salt, and black pepper. Mix until combined.
06 - Warm tortillas in a dry skillet or microwave. Plate beef fajitas alongside guacamole. Garnish with cilantro leaves and lime wedges if desired.
# Expert Advice:
01 -
- The whole meal comes together in under 40 minutes, so weeknight dinners feel less like a chore and more like an occasion.
- Homemade guacamole tastes so much better than anything store-bought, and it's easier than you'd think.
- That sizzle and smoke from the pan make your kitchen smell incredible and honestly feel restaurant-quality.
02 -
- If your avocados aren't ripe yet, don't force them—hard guacamole tastes bitter and grainy; wait another day or two, or swap them out for ripe ones from a different part of the store.
- Don't crowd the pan when you sear the beef; if you pile it all in at once, it steams instead of browning, and steamed beef tastes nothing like the caramelized crust you're after.
- The lime juice in the guacamole is non-negotiable; it's not just flavor, it's what keeps the avocado from oxidizing and turning brown before you eat it.
03 -
- Slice your beef against the grain once you've cooked it if you realize you didn't slice it properly before marinating; it makes a huge difference in how tender each bite feels.
- If your skillet isn't big enough for all the peppers and onions, use two pans or work in batches—overcrowding steams them instead of charring them, and you lose that depth of flavor.
- Make the guacamole as close to serving time as possible; it stays fresh-tasting for a few minutes, but after 15 or 20 minutes it starts to lose its brightness.