Skillet Steak Fajita Tacos
Juicy seared steak with colorful peppers, onions, lime, and avocado tucked into warm flour tortillas.
- Calories
- 610
- Protein
- 35g
- Carbs
- 48g
- Fat
- 29g
Per serving
Ingredients
For 4 servings · 30 min total
- sirloin steakpatted dry20 oz
- flour tortillas8
- bell pepperthinly sliced2
- yellow onionthinly sliced1
- avocadodiced1
- limejuiced1
- cheddar cheeseshredded3 oz
- canola oil4 tsp
- ground cumin1 tsp
- chili powder1 tsp
- kosher salt1 tsp
- black pepper1/2 tsp
Instructions
- Thinly slice the bell pepper and yellow onion, dice the avocado, and juice the lime. Combine the cumin, chili powder, kosher salt, and black pepper.
- Do not rinse the steak. Pat it dry, season both sides with the spice mixture, and heat the canola oil in a large skillet over medium-high heat until shimmering.
- Sear the steak for 3-4 minutes per side, until deeply browned and the thickest part reads 145°F (63°C) on an instant-read thermometer. Transfer it to a clean plate and let it rest for at least 3 minutes. Wash the board, knife, and your hands with soap and water before touching anything else.
- Add the bell pepper and yellow onion to the skillet and cook for 5-7 minutes, stirring occasionally, until softened and lightly charred. Taste and adjust with kosher salt and black pepper.
- Warm the flour tortillas in a dry skillet for 20-30 seconds per side, until pliable and lightly toasted.
- Slice the rested steak against the grain. Fill the tortillas with steak, peppers, onion, cheddar cheese, and avocado. Finish with lime juice and serve while warm.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.