Ingredients:

  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1.5 lbs skirt steak, flank steak, or sirloin steak, thinly sliced
  • 2 tablespoons olive oil
  • 1 large onion, sliced
  • 2 bell peppers (any color), sliced
  • Juice of 1 lime
  • 8 flour tortillas, warmed
  • Sour cream or Greek yogurt (optional)
  • Guacamole (optional)
  • Salsa (optional)
  • Shredded cheese (optional)
  • Fresh cilantro, chopped (optional)

Instructions:

  1. Combine all fajita seasoning ingredients in a small bowl and mix well.
  2. Place the sliced steak in a bowl. Sprinkle with about 2 tablespoons of the fajita seasoning and toss to coat evenly. Reserve remaining seasoning.
  3. Heat olive oil in a large skillet over medium-high heat. Add sliced onions and peppers and sauté until softened and slightly caramelized, about 5-7 minutes. Season with a little salt and pepper. Remove vegetables from the skillet and set aside.
  4. Increase the heat to high. Add the seasoned steak to the hot skillet and cook for 2-3 minutes per side, or until cooked to your desired doneness. Do not overcrowd the pan; cook in batches if necessary.
  5. Return the cooked vegetables to the skillet with the steak. Squeeze lime juice over the mixture and toss to combine. Scrape up any browned bits from the bottom of the pan.
  6. Warm tortillas according to package directions. Fill each tortilla with the steak and vegetable mixture.
  7. Top with your favorite toppings and serve immediately.