Steak Fajita Tacos
Simple yet packed with flavor, these steak fajita tacos are a healthy and fun way to make a quick weeknight dinner for the family.
Servings: 4 tacos
- ½ lb. Flank Steak
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 Yellow Onion
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic Salt
- 1 teaspoon Cumin
- ½ teaspoon Black Pepper
Taco Ingredient Ideas
- Sour Cream
- Cheddar Cheese
Cut Flank Steak into bite size pieces, taking care to cut against the grain.
Chop Peppers & Onion - slice into ¾ inch slices
On a sheet pan, combined steak, peppers, onion, olive oil, garlic salt, cumin, and pepper.
Cover with foil and bake at 400 degrees for 25 mins.
Remove from oven, uncover. Wrap tortillas in foil and add to pan.
Broil for 3-5 minutes
What Cut of Beef is Best For Fajitas?
When it comes to fajitas - the best cut of beef is flank or skirt steak.
Pro Tip: The key to fajita steak is cut AGAINST the grain. If you don't you'll get some tough pieces.
Serving: 2tacos | Calories: 317kcal | Carbohydrates: 36g | Protein: 17g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 1027mg | Potassium: 449mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1040IU | Vitamin C: 63.9mg | Calcium: 89mg | Iron: 3.5mg