🌮 Beef Fajitas
Fajitas are strips of grilled beef cooked with sliced bell peppers and onions, brought to the table sizzling and wrapped in soft flour tortillas. Each wrap is finished with salsa and a spoonful of sour cream. The meat is smoky and juicy, the vegetables sweet and slightly charred.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g beef skirt or flank steak
- 2 bell peppers, sliced
- 1 large onion, sliced
- 1 lime
- 1 tsp each ground cumin, paprika and chili powder
- 1 tbsp oil
- 8 small flour tortillas
- 120 g salsa
- 80 g sour cream
Method
- Rub the beef with the spices, lime juice, salt and half the oil; leave for 15 minutes.
- Grill or sear the beef over high heat for 3–4 minutes per side, then rest and slice thinly across the grain.
- Cook the peppers and onion in the remaining oil over high heat until charred at the edges.
- Warm the tortillas in a dry pan.
- Serve the beef and vegetables on a hot plate with tortillas, salsa and sour cream.
How to make it lighter
- Fill each tortilla with more peppers and onions and less meat.
- Use salsa generously and sour cream sparingly — 1 tbsp sour cream ≈ 30 kcal.
- Have two tortillas instead of three, or eat the filling over salad.
History
Fajitas come from Tex-Mex cooking along the Texas–Mexico border, where ranch workers grilled skirt steak, the cut that gave the dish its name. They spread to restaurants in Texas in the 1970s and later became popular across the United States.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →