Published:
Mar 16th 2025
by 
Last updated: Mar 16th 2025
Do you need to spice up your Taco Tuesdays? These Beef Fajita Tacos are the perfect way to spice them up! Corn tortillas are stuffed with marinated flank steak, tender-crisp charred bell peppers and onions, fresh radishes, cilantro, and sour cream.
These Beef Fajita Tacos are flavorful on their own, but if you want to make them even better, add our Chunky Salsa, Guacamole Salsa, or Mexican Hot Sauce.
What's the difference between fajitas and tacos?
Fajitas contain strips of grilled or sautéed strips of meat, bell peppers, and onions. Tacos also contain meat, but they are topped with raw vegetables.
What are beef fajitas made of?
Beef Fajita tacos are made with flank steak marinated in a seasoning blend made of chili powder, kosher salt, smoked paprika, brown sugar, onion powder, garlic powder, ground cumin, dried oregano, cayenne pepper, olive oil, coconut aminos, lime juice, and cilantro. The tacos also contain sautéed bell peppers, onion, radishes, cilantro, and sour cream stuffed into a corn tortilla.
Are fajita tacos healthy?
Yes, beef fajita tacos are healthy. They contain beef which is rich in protein which helps you stay full and build and repair tissues. The onions and bell peppers provide a healthy source of vitamin C, a powerful nutrient that can help protect your body against damage caused by free radicals and also boost your immunity. Bell peppers also contain vitamin B6, which helps regulate metabolism and helps brain cells communicate with each other.
Are fajitas hot or cold?
Fajitas are usually served hot. However, you can also eat them cold.
Time & Serves
Ingredients
2 teaspoons Chili Powder
1 teaspoon Kosher Salt
1 teaspoon Smoked Paprika
1 tablespoon Brown Sugar
1 teaspoon Onion Powder
2 teaspoons Garlic Powder
1 teaspoon Ground Cumin
1 teaspoon Cayenne Pepper
1/2 teaspoon Dried Oregano
4 tablespoons Olive Oil, divided
4 tablespoons Coconut Aminos
Juice of 1 Lime
2 tablespoons fresh Cilantro, minced
1 pound Flank Steak
1 Red Bell Pepper, thinly sliced
1/2 Yellow Bell Pepper, thinly sliced
1/2 Green Bell Pepper, thinly sliced
1 medium Red Onion, thinly sliced
8 X 6-inch Gluten-Free Corn Tortillas
2 medium Radishes, trimmed, diced small
4 tablespoons Cilantro, chopped
1/2 cup Sour Cream, optional
Instructions
Mix the chili powder, kosher salt, smoked paprika, brown sugar, onion powder, garlic powder, cumin, cayenne pepper, and oregano in a small bowl until combined.
To make the marinade, add 2 tablespoons of the seasoning mix to a large bowl. Add the 2 tablespoons of olive oil, coconut aminos, lime juice, and cilantro and whisk until combined.
Add the flank steak to the marinade. Toss to coat it in the marinade. Cover the flank steak with plastic wrap. Let the steak marinate in the fridge for 1 hour or overnight.
Place the remaining olive oil in a large cast-iron skillet. Set it over medium-high heat.
Add the bell peppers and red onions to the skillet. Cook them for 2 minutes. Add 1 tablespoon of the seasoning blend. Toss to coat the bell peppers and onions in the seasoning mix. Cook the vegetables for 4–5 minutes until they are tender and slightly charred.
Remove the vegetables from the skillet and place them onto a large plate.
Remove the flank steak from the fridge, unwrap it, and place it into the same skillet you cooked the vegetables in.
Cook it for 4–5 minutes. Flip the steak over and cook it for another 4–5 minutes until it reaches your desired doneness.
Remove the steak from the skillet and place it on a cutting board. Let it rest for 5 minutes, then cut it across the grain into 1/4-inch pieces.
Place the corn tortillas on a taco stand or serving platter and divide the flank steak and sautéed bell peppers and onions between each taco, then top with radishes and cilantro.
Arrange the components individually, enabling family and friends to build their beef fajita tacos based on personal preferences, creating a customized dining experience.
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