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steak fajita tacos with sour cream.

Easy Steak Tacos (Steak Fajita Tacos)

Make my easy steak tacos and load them up with your favorite toppings. This recipe covers everything you need to know about cooking steak for tacos, plus so much more. Making steak tacos is super easy, and this is the best steak taco recipe ever, so let's go!
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 1 hour
Total Time 1 hour 30 minutes
Course Main Course
Servings 5 servings
Calories 204 kcal

Ingredients
  

For Tacos

  • 1 pound skirt flank, sirloin, or hanger steak, sliced into ½ inch strips
  • 3 red bell peppers, medium-sized, cut into ½ inch thick strips
  • 1 medium brown onion, cut into ½ inch thick strips
  • 4 tortillas, corn tortillas or hard taco shells

Steak Fajita Seasonings/Marinade

  • 4 tablespoon cooking oil + for cooking, i use canola or avocado oil (higher smoke point)
  • 1 ½ tablespoon lime juice, freshly squeezed for best flavor
  • 1 teaspoon ground cumin
  • ½ teaspoon cayenne pepper, or chili powder
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper, or to taste
  • 2 cloves garlic, minced

Toppings

  • 1 bunch of fresh cilantro or parsley, for serving
  • ½-1 cup sour cream or creme Fraiche, or Greek yogurt for serving

Instructions
 

  • In a medium bowl, mix all the fajita seasoning and marinade ingredients. Save about 2 tablespoons of the marinade for the veggies. Add the steak strips and mix until they are well coated.
    1 pound skirt flank, 4 tablespoon cooking oil + for cooking, 1 ½ tablespoon lime juice, 1 teaspoon ground cumin, ½ teaspoon cayenne pepper, ½ teaspoon salt, ¼ teaspoon black pepper, 2 cloves garlic
  • In a small bowl, mix the cut veggies with the saved marinade. Cover and put in the fridge for one hour. You can also use sealable plastic bags for this step.
    3 red bell peppers, 1 medium brown onion
  • Heat some olive oil in a nonstick or cast-iron skillet over medium-high heat. Discard the marinade and leave for later. Once hot, cook the veggies until they are soft but still a little crisp, about 5 minutes. Set them aside.
  • If needed, wipe the skillet clean, add more oil, and cook the steak strips (without the marinade) for 5-6 minutes. They cook quickly because they are cut into small strips.
  • Put the veggies back in the pan with the steak and mix everything together. Taste it and add lime juice if you like. You can add the marinade back in but this is optional.
  • Warm the taco shells or tortillas one by one in a dry pan until they start to char. This takes about 30 seconds per side on medium-high heat. Wrap them in foil to keep them warm.
    4 tortillas
  • Serve the steak fajitas in the taco shells. Add sour cream, lime wedges, green onions, fresh cilantro, more cayenne, black pepper, avocados, and shredded cheese.
    1 bunch of fresh cilantro or parsley, ½-1 cup sour cream or creme Fraiche

Notes

  • To Store. Keep leftover steak tacos in an airtight container in the refrigerator for up to 3 days to maintain freshness.
  • Freezing. Wrap individual tacos tightly in plastic wrap and place them in a freezer-safe container; they can be frozen for up to 2 months.
  • To Reheat. Warm tacos in a dry skillet over medium heat for 2-3 minutes per side or microwave for 30-60 seconds until heated through.

Nutrition

Calories: 204kcalCarbohydrates: 21gProtein: 2gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.04gSodium: 389mgPotassium: 205mgFiber: 6gSugar: 5gVitamin A: 2327IUVitamin C: 95mgCalcium: 17mgIron: 1mg
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