Beef Fajitas Guacamole Sour Cream (Print View)
Tender beef with peppers and onions in tortillas, served with guacamole and sour cream.
# Ingredient List:
→ Beef Marinade
01 - 1.1 lbs flank steak or sirloin, thinly sliced
02 - 2 tbsp olive oil
03 - 1 lime, juiced
04 - 2 cloves garlic, minced
05 - 1 tsp ground cumin
06 - 1 tsp smoked paprika
07 - 1/2 tsp chili powder
08 - 1/2 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/4 tsp black pepper
→ Fajita Vegetables
11 - 1 red bell pepper, sliced
12 - 1 yellow bell pepper, sliced
13 - 1 green bell pepper, sliced
14 - 1 large onion, sliced
→ Guacamole
15 - 2 ripe avocados
16 - 1 small tomato, diced
17 - 1/4 small red onion, finely chopped
18 - 1 tbsp fresh cilantro, chopped
19 - 1 lime, juiced
20 - Salt and pepper to taste
→ Serving
21 - 8 small flour tortillas
22 - 1/2 cup sour cream
23 - Fresh cilantro leaves
24 - Lime wedges
# How to Make:
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, up to 2 hours in the refrigerator for deeper flavor.
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 Advice:
01 -
- The marinade is simple enough to throw together in the morning, but transforms the beef into something tender and full of warm spice.
- Everything comes together in under 40 minutes, so weeknight dinners feel restaurant-quality without the stress.
- It's the kind of dish that begs for a crowd—everyone builds their own plate and suddenly dinner feels like a small celebration.
02 -
- Don't crowd the beef in the pan—if you dump it all in at once, it steams instead of sears, and you'll lose that beautiful caramelized edge that makes the whole dish sing.
- Avocados wait for no one, so make the guacamole as close to serving time as possible; a squeeze of lime juice on top will slow down browning a bit if you need a buffer.
- The tortillas are easier to fill if they're warm, and they taste infinitely better when you've spent 20 seconds toasting them instead of just microwaving them.
03 -
- Marinate the beef in the morning and refrigerate it; the flavors deepen and the beef becomes even more tender by dinner time.
- If you want extra heat without overpowering the cumin and paprika, add sliced jalapeños to cook with the peppers instead of stirring them into the marinade.
- Cold sour cream straight from the fridge creates perfect contrast against warm tortillas; let guests add their own so it stays cold and creamy.