Beef Fajitas with Guacamole (Printable)
Marinated beef strips with colorful veggies and creamy toppings in warm tortillas.
# What You'll Need:
→ For the Beef Fajitas
01 - 1.1 lbs 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 cloves garlic, minced
08 - 1 lime, juiced
09 - 1 tsp ground cumin
10 - 1 tsp smoked paprika
11 - 1/2 tsp chili powder
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - 8 small flour tortillas
→ For the Guacamole
16 - 2 ripe avocados
17 - 1 small tomato, diced
18 - 1/4 small red onion, finely chopped
19 - 1 tbsp fresh cilantro, chopped
20 - 1 lime, juiced
21 - Salt and pepper to taste
→ For Serving
22 - 1/2 cup sour cream
23 - Fresh cilantro leaves (optional)
24 - Lime wedges (optional)
# How to Make It:
01 - In a large bowl, combine sliced beef with olive oil, lime juice, garlic, cumin, paprika, chili powder, oregano, salt, and black pepper. Toss to coat and let marinate for at least 15 minutes.
02 - Heat a large skillet or grill pan over medium-high heat. Add marinated beef and cook for 2–3 minutes per side, until browned and just cooked through. Remove beef and set aside.
03 - In the same pan, add a little more oil if needed. Sauté bell peppers and onions for 4–5 minutes, until just tender but still vibrant. Return beef to the pan and toss everything together for 1 minute. Remove from heat.
04 - Mash avocados in a bowl. Stir in diced tomato, red onion, cilantro, lime juice, salt, and pepper. Mix until combined but still chunky.
05 - Warm tortillas in a dry skillet or microwave.
06 - Spoon beef and vegetables into tortillas. Top with guacamole, sour cream, and fresh cilantro leaves if desired. Serve with lime wedges.
# Expert Hacks:
01 -
- The whole thing comes together in under an hour, making it perfect for weeknight dinners or when friends drop by unexpectedly.
- There's something deeply satisfying about building your own fajita—you control every layer and combination.
- Flank steak becomes impossibly tender when sliced thin, and the spice blend tastes like you've been working in a kitchen all day.
02 -
- Slice your beef against the grain—it's the difference between tender bites and tough, chewy strips that make you regret everything.
- Don't overcook the peppers; they should still have some firmness and color, not collapse into mush.
- Make your guacamole last, right before serving, so the avocado doesn't oxidize and turn brown.
03 -
- Buy flank steak from a butcher if you can and ask them to slice it thin for you—it saves time and they'll cut it more evenly than you might.
- If you don't have smoked paprika, regular paprika works, but you lose that subtle smokiness that makes people wonder what you did differently.
- Keep a small bowl of extra lime wedges and cilantro at the table; people will use more than you think, and it's worth it.