BEEF FAJITAS
Steps:
- In a bowl, whisk together the lime juice, tequila, garlic, cilantro, 1 tablespoon of the oil, the Worcestershire sauce, oregano, pepper flakes, cumin and coriander. Pour into a large zip-lock bag, add the steak, and seal. Place in a baking dish and refrigerate for at least 12 and up to 24 hours, turning occasionally.
- Remove the meat from the bag and pat dry. Season on both sides with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.
- Preheat the grill to high, and preheat the oven to 325 degrees F.
- Wrap the tortillas in foil and place in the oven for 15 minutes to warm and soften. Remove from the oven and keep warm in the aluminum foil.
- Cook the steak over the grill to preferred temperature, 3 to 4 minutes per side for medium rare. Remove from the heat and let rest for 10 minutes before slicing.
- Meanwhile, in a large skillet, heat the remaining oil over medium-high heat. Add the peppers and onions, and cook, stirring, until soft and slightly caramelized, 12 to 15 minutes. Add the garlic, remaining teaspoon salt, and 1/2 teaspoon pepper and cook, stirring, until the garlic is fragrant and soft, 1 to 2 minutes. Remove from the heat.
- Thinly slice the steak against the grain. Divide among the warmed tortillas and top with the vegetables. Squeeze with lime juice and serve immediately with cold beer or tequila shots.
BEEF FAJITAS
This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.
Provided by CookingQueen
Categories World Cuisine Recipes Latin American Mexican
Time 4h30m
Yield 4
Number Of Ingredients 12
Steps:
- Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
- Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
- Serve cooked beef with tortillas, salsa and Mexican cheese blend.
Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g
FANTASTIC BEEF FAJITAS
The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.
Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.
SHEET PAN FAJITAS WITH BEEF
Sheet Pan Fajitas with Beef are easy, fast, and full of flavor!
Provided by All She Cooks
Categories Main dishes
Time 30m
Number Of Ingredients 13
Steps:
- Line a large, rimmed baking sheet (for best results, use a three-quarter sized sheet pan) with a silicone baking mat (recommended) or parchment paper. Preheat oven to 400°F.
- Combine flank steak, peppers, red onion, olive oil, cumin, chili powder, cayenne, and red pepper flakes in a large bowl. Season generously with salt and pepper to taste. Mix until everything is well coated.
- Spread the pepper and steak mixture onto the baking sheet. Make sure everything is in an even layer with little to no overlap. Roast in the oven for 15-20 minutes, or until the peppers have softened and slightly caramelized and the steak reaches the desired doneness level.
- Remove sheet pan from oven. Sprinkle with fresh cilantro and a squeeze of lime juice.
- Serve immediately with avocado (optional) and either corn tortillas or lettuce wraps.
Nutrition Facts : ServingSize 1 g, Calories 359 kcal, Carbohydrate 16 g, Protein 26 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 68 mg, Sodium 207 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 15 g
HEALTHY & EASY BEEF FAJITAS YOU CAN MAKE IN 15 MINUTES
Summer calls for colorful dinners made in no time at all. These healthy and easy Beef Fajitas are perfect for that! Delicious, filling, and ready in less than 20 minutes.
Provided by Lorena Grater
Categories Main Course
Time 15m
Number Of Ingredients 12
Steps:
- Heat a cast-iron skillet over medium heat.
- Wash and deseed bell peppers, then slice them into 1/4" (0.5 cm) thick long stripes. Set aside.
- Peel and slice red onion. Set aside.
- Once skillet is hot, add a splash of oil. When the oil is hot, add stir-fry strips in 2-3 batches. Make sure the strips don't touch each other.
- Salt and pepper each beef stir-fry batch generously in the pan. Cook for about 1 minute per side, then set aside on a plate and cover to keep warm.
- Once all the beef is cooked and set aside, add sliced onions and bell peppers to the remaining meat juice. Season with cumin and chili powder, then stir-fry until desired consistency.
- Transfer the veggies and beef stir-fry strips to a plate and serve with sliced avocado, a drizzle of lemon juice, and a sprinkle of fresh cilantro.
Nutrition Facts : Calories 336 kcal, Carbohydrate 10.6 g, Protein 30.5 g, Fat 16.8 g, SaturatedFat 5.2 g, Cholesterol 86 mg, Sodium 67 mg, Fiber 4.4 g, Sugar 4.6 g, UnsaturatedFat 7.1 g, ServingSize 1 serving
BEEF FAJITAS
These tender beef fajitas taste like a restaurant! Learn to make juicy, seasoned steak fajitas at home with this easy recipe.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- In a small bowl, place 2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon chipotle chile powder, coriander, and 1 teaspoon salt. Zest the 2 limes directly into a bowl, then stir to combine.
- Place the steak on a cutting board. With a sharp knife, carefully make shallow, diagonal cuts across the top of the steak. Repeat, making diagonals in the opposite direction to create a crosshatch pattern. Repeat on the bottom side of the steak.
- Rub the spice mix all over both sides of the steak, then place in a sturdy ziptop bag.
- In the same bowl you used for the spices (no need to rinse in between), whisk together the lime juice, 2 tablespoons olive oil, Worcestershire, and honey.
- Pour into the bag with the steak, seal, then turn the bag to coat the steak evenly. Place on a plate or sheet pan and let rest at room temperature for at least 30 minutes or up to 1 hour, or refrigerate for up to 1 day. Turn the bag periodically to redistribute the marinade. If refrigerating the steak, let it come to room temperature prior to cooking.
- When ready to prepare the beef fajitas, remove the steak from the marinade, shaking off any excess. Pat very dry to ensure you get a nice sear.
- To warm the tortillas, wrap them in foil and place in a 300 degrees F oven while you cook the steak and vegetables.
- Heat 1 tablespoon of the oil in a large cast-iron skillet or similar large, sturdy skillet over medium-high heat. (If your skillet is not large enough to cook the entire piece of steak, cut slice it in half and cook it in batches; you also can cook the steak on an outdoor grill instead.) Cook the steak for 4 to 6 minutes per side, until the meat reaches 140 degrees F on an instant read thermometer. Remove to a cutting board, cover, and let rest for 10 minutes (the steak's temperature will continue to rise as it rests; DO NOT skip resting or it will taste dry). Slice across the grain into thin (1/2- to 3/4-inch) strips.
- Add the remaining 1 tablespoon oil to the skillet. Add peppers and onions. Sauté, stirring often, until they soften and the onions begin to turn golden, about 8 minutes.
- Reduce the heat to medium. Add the remaining 1/2 teaspoon cumin, 1/2 teaspoon chili powder, and 1/2 teaspoon salt. Continue to cook until the vegetables completely soften and are starting to caramelize, about 6 to 8 minutes more.
- Stir in the garlic and let cook 30 seconds, just until fragrant. Remove the pan from the heat.
- To serve, arrange the meat slices on a big platter and drizzle any juices that have collected on the cutting board over the top. Place the vegetables beside the meat. Serve piled inside the warm tortillas, with toppings of choice.
Nutrition Facts : ServingSize 1 (of 4), without tortillas or toppings, Calories 446 kcal, Carbohydrate 21 g, Protein 39 g, Fat 23 g, SaturatedFat 6 g, Cholesterol 102 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 16 g
BEEF AND AVOCADO FAJITAS
Categories Microwave Beef Leafy Green Herb Vegetable Quick & Easy Steak Avocado Grill/Barbecue Tortillas Gourmet
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat a well-seasoned ridged grill pan (preferably cast-iron) over moderately high heat until beginning to smoke, then brush with oil.
- While pan heats, pat steak dry and stir together spices and salt, then rub all over both sides of steak.
- Grill steak, turning over once, 9 to 11 minutes total for medium-rare. Transfer to a cutting board and let stand 10 minutes.
- Meanwhile, cut romaine crosswise into thin shreds. Quarter avocados lengthwise, then pit, peel, and cut lengthwise into 1/4-inch-thick slices.
- While steak is standing, stack tortillas, wrapped completely in dampened paper towels, on a microwave-safe plate and cook in a microwave oven at high power (100 percent) until tortillas are hot, about 1 1/2 minutes.
- Holding knife at a 45-degree angle, thinly slice steak across the grain. Serve with tortillas, avocado, romaine, and cilantro.
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5/5 Total Time 40 minsCategory BarbecueCalories 460 per serving
- 1 Finely chop a quarter of the onion and half of the coriander. Mix in a bowl with avocado and tomato. Set aside.
- 2 Meanwhile, spray beef with olive oil. In a small bowl, combine cumin, coriander, paprika and oregano, and sprinkle evenly over both sides of beef.
- 3 Heat a barbecue hotplate to medium-high. Cut remaining onion into thin wedges. Grill onion, mushrooms and capsicums for 7–8 minutes, or until charred and tender. Transfer to a medium bowl and cover to keep warm.
- 4 Grill beef for 3–4 minutes each side, or until cooked to your liking. Transfer to a small plate. Cover with foil for 5 minutes to rest, before slicing thinly.
FAJITAS RECIPE WITH GROUND BEEF FOR EASY WEEKNIGHT DINNER ...
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4.5/5 (14)Total Time 30 minsServings 8Calories 192 per serving
- Finely chop your mushrooms to match the texture of the beef. I use a food processor to chop them really quickly.
- Mix mushrooms and ground beef in a large skillet and cook on medium high, stirring occasionally until everything is browned.
- Add oil to the skillet and heat on high until it shimmers. Then add the onion and peppers. Cook about 5 minutes, tossing a couple times, until the veggies are softened.
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From foodandwine.com
5/5 Servings 4
- In a large sturdy plastic bag, combine the chipotles, garlic, 2 tablespoons of the olive oil and the lime juice. Add the skirt steak and marinate for 30 minutes.
- Preheat the oven to 250°. Heat a large cast iron skillet. Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side. Wrap the tortillas in foil and keep warm in the oven.
- Heat 2 tablespoons of the olive oil in the skillet until almost smoking. Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes. Add the onions and cook, stirring until tender and lightly charred, about 5 minutes. Season with salt and pepper, transfer to a large plate and keep warm in the oven.
- Add the remaining 1 tablespoon olive oil to the skillet and heat just until smoking. Pat the steak strips dry with paper towels. Add half the strips to the skillet in a single layer, season with salt and pepper and cook, turning once, until browned, about 2 minutes per side. Transfer to a plate and cook the remaining steak. Return all the meat to the skillet and cook, for 1 minute.
SHRIMP, BELL PEPPER, AND AVOCADO FAJITAS | RECIPES | WW USA
From weightwatchers.com
Cuisine MexicanCategory DinnerServings 4Total Time 47 mins
- 1 Combine lime zest and juice, garlic, and pepper sauce in large zip-close plastic bag; add shrimp. Squeeze out air and seal bag; turn to coat shrimp. Refrigerate, turning bag occasionally, about 20 minutes.
- 2 Meanwhile, heat 2 teaspoons oil in large skillet over medium- high heat. Add onion and bell pepper; cook, stirring occasionally, until vegetables are golden, about 8 minutes. Add chile powder and cumin; cook, stirring constantly, just until fragrant, about 30 seconds. Season to taste with salt, if desired. Transfer vegetables to bowl; cover and keep warm.
- 3 Remove shrimp from marinade; discard marinade. Heat remaining 1 teaspoon oil in skillet. Add shrimp and cook, stirring frequently, just until opaque in center, about 3 minutes. Season to taste with salt, if desired. Stir in vegetables.
- 4 Fill tortillas evenly with shrimp and vegetables, tomato, avocado, and cilantro. Serve with lime wedges.
SPICED BEEF FAJITA TACOS WITH AVOCADO CREAM AND RESTAURANT ...
From partial-ingredients.com
Estimated Reading Time 2 mins
- In a saute pan, heat 1 tbsp canola oil, add the onions, bell peppers and oregano. Heat until the onions are caramelized and peppers are soft, about 10-15 minutes on medium high heat, adjusting heat as necessary.
- In a separate pan, heat another tbsp canola oil and brown the beef, mixing in the paprika, cumin, allspice, garlic powder, onion powder, salt and pepper. Once browned through, turn to lowest heat.
- In a mixing bowl, mash the avocado as smooth as possible and mix in the sour cream, salt and lime juice.
- Lightly warm the taco shells over a stove burner and add servings of beef and bell pepper mixture. Top with the salsa, avocado cream, shredded cheese, lime juice and cilantro. Enjoy!
SHRIMP FAJITAS WITH AVOCADO SALSA - FEELGOODFOODIE
From feelgoodfoodie.net
Ratings 1Servings 3Cuisine MexicanCategory Main Course
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the onions and bell peppers, and half the seasoning. Cook, stirring frequently until peppers looked cooked, but still slightly crisp, about 5 minutes. Remove from the skillet and set aside.
- Pour the remaining 1/2 tablespoon of olive oil into the skillet, and add the shrimp, remaining half of the seasoning and the 1 tablespoon of fresh cilantro. Cook, stirring occasionally, until shrimp is pink and opaque. Remove from the skillet and set aside.
- To make the avocado salsa, mix all the ingredients in a bowl and add salt/pepper to taste. Assemble fajitas by first placing the cooked vegetables on the bottom of the warm fajita, followed by the shrimp and finally the avocado salsa.
BEEF AND SHRIMP FAJITAS - SUNKISSED KITCHEN
From sunkissedkitchen.com
Ratings 5Calories 409 per servingCategory Main Course
- Cut steak against the grain into thin strips. The thin strips allow for the steak to cook as quickly as the shrimp.
- Add all the peppers and onions into a bowl, and drizzle with 1 tablespoon olive oil and half of the fajita seasoning.
- Drizzle the shrimp with the other 1 tablespoon of olive oil, and toss with half of the remaining seasoning.
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From simplotfoods.com
- Heat oil in a large skillet over medium-high heat. Add beef and brown on both sides. Reduce heat to medium and add lemon juice, garlic, cumin, salt, chili powder and red pepper flakes. Add pepper and onion blend, cover and cook until meat and vegetables are heated through.
- Warm tortillas. Spoon beef mixture down the center of each tortilla. Serve with avocado and cheese. Serve cilantro and jalapeño on the side (optional).
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- Remove meat shred with two forks. Serve in warmed flour tortillas with any or all of the following; grated cheese, chopped tomatoes, sliced black olives, shredded lettuce, sour cream, avocado slices or guacamole.
BEEF FAJITAS RECIPE - GOOD FOOD
From goodfood.com.au
- Trim the steak of any fat and give it a good pounding with a meat mallet on both sides. Mix the cumin, oregano, paprika, Worcestershire sauce, soy sauce, garlic and lime juice in a shallow, non-metallic dish and add the beef. Turn until well coated in the marinade, then cover and refrigerate for at least 4 hours, or overnight.
- Drain the steak, reserving the marinade, and pat it dry with paper towels. Simmer the marinade in a small saucepan over medium heat for 5 minutes, or until it is reduced by about half, and keep it warm.
- Preheat a barbecue to high direct heat. Toss the onion and capsicum with the oil then spread them across the flat plate, turning every so often, for 10 minutes, or until cooked through and caramelized. While the vegetables are cooking, grill the steak on the chargrill plate for 3 minutes each side, or until cooked to your liking. Remove it from the heat and let it rest, covered, for 5 minutes. Thinly slice the steak and arrange it on a plate with the onion and capsicum strips and serve with the tortillas, avocado, tomato, cheese, sour cream and marinade sauce. Let everyone fill their own tortillas.
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