Fajita Tacos are a sizzling twist on a Tex-Mex favorite, packed with tender, seasoned meat and colorful sautéed peppers and onions. Wrapped in warm tortillas and topped with your favorite fixings, they’re bold, flavorful, and perfect for taco night.
Jump to:
Why This Recipe Works:
Crowd-Pleaser: Great for family dinners, gatherings, or taco bars—everyone loves a sizzling fajita taco.
Bold, Sizzling Flavor: Marinated meat and sautéed veggies deliver that signature fajita taste in every bite.
Quick and Easy: Simple prep and fast cooking make this recipe ideal for busy weeknights.
Customizable: Use chicken, beef, or veggies and load up with your favorite toppings.
For more delicious taco recipes, make sure to check out my carnitas tacos, grilled chicken street tacos, tri-tip tacos, and these tasty potato tacos!
What You Need For This Recipe
Meat: I love to use thin sliced round steak but any type of thinly sliced steak can work.
Fresh Veggies: Bell Pepper, Onion, Garlic Cloves, Pico, and Cilantro all add to make a flavorful combo. Try to pick unblemished veggies fresh from the store.
Worcestershire Sauce & Liquid Smoke: Two optional but highly recommended flavor powerhouses for the tastiest meat.
Tortillas: I prefer flour tortillas for fajitas but corn can work if that's what you prefer.
Substitutions and Variations
Bell Peppers: I love using bell pepper slices from several different colored bell peppers. I just love seeing all the colors. However, you can use any bell peppers you prefer
Liquid Smoke & Worcestershire Sauce: These are optional, but they add lots of tasty flavor.
Meat: This also works great with chicken! Either leftover or freshly cooked!
How to Make Fajita Tacos?
- Step 1: Slice your steak into thin strips.
- Step 2: Add oil, steak, all the seasonings, and liquids to a hot pan. Cook until done.
Save this for later!
We'll email this post to you, so you can come back to it later!
Don't worry, I promise not to spam you!
- Step 3: Remove steak from pan and wipe the pan clean. Sautee bell peppers, onion, and garlic.
- Step 4: Build your fajita tacos with all your favorite toppings.
For this recipe you don’t need a marinade! You just add everything to the pan it cooks into a delicious easy fajita!
The lime juice will add a tasty flavor and tenderize the meat as it cooks!
I like to use a thin steak like thin-sliced round. However, if you want thicker steak slices, a NY Strip, smoked ribeye, or leftover Santa Maria Tri Tip would work well.
Yes, I love cooking up the steak and veggies, refrigerating them, and then reheating everything. To reheat the meat and veggies, you can either microwave or toss them in a sauté pan and heat them up.
Store leftover meat and veggies in an airtight container in the refrigerator. Best eaten within 4 days.
More Related Recipes
If you enjoyed this recipe, make sure to check out all my favorite Cinco De Mayo Recipes like Green Chile Cheeseburgers, Pineapple Mango Salsa, Sour Cream Enchiladas, Roasted Tomatillo Salsa, and Chile Relleno Burritos!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
Also, don't forget to sign up for my newsletter, and make sure to follow along on Facebook, Instagram, and Pinterest!
Video
Fajita Tacos
Ingredients
- 3 tbs olive oil divided
- 1 lb thin sliced round steak
- 2 tbs Worcestershire sauce optional but recommended
- 1 tbs liquid smoke optional but recommended
- ⅓ cup lime juice
- 1 tbs garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon paprika
- 1 ½ bell pepper julienned (sliced into strips) *
- ¼ red onion thinly sliced
- ¼ yellow onion thinly sliced
- 4 garlic cloves minced
- Cilantro optional
- Sour cream optional
- Avocado optional
- Pico optional
- Small/Medium Flour Tortillas
Instructions
How to make fajita tacos:
- Slice your steak into strips.1 lb thin sliced round steak
- Add 2 tablespoons olive oil to the pan and heat over medium high heat. medium-high3 tbs olive oil
- Once the oil is warm, add your steak, Worcestershire sauce, liquid smoke, lime juice, and all the seasoning. Cook, stirring somewhat frequently, until the steak is cooked. About 3-5 minutes.2 tbs Worcestershire sauce, 1 tbs liquid smoke, ⅓ cup lime juice, 1 tbs garlic powder, 1 teaspoon cumin, 1 teaspoon salt, 1 teaspoon pepper, ½ teaspoon paprika
- While meat is cooking, slice up your veggies and mince your garlic.1 ½ bell pepper, ¼ red onion, ¼ yellow onion, 4 garlic cloves
- Once the meat is done, remove it from the pan, draining any juices, and wipe the pan clean.
- Add the remaining 1 tablespoon of oil to the pan. Add in your veggies and garlic and sauté until cooked to your liking. I enjoy the veggies to be cooked down until slightly soft, but still have a little crunch.3 tbs olive oil
- Serve everything on a warmed small flour tortilla with cilantro, sour cream, avocado, and pico. Enjoy!Cilantro, Sour cream, Avocado, Pico, Small/Medium Flour Tortillas
Notes
- I like to use a half green, half red, and half yellow/orange bell pepper- the variety of colors is so pretty. However, you can use whatever bell peppers you want.
- Make Ahead: Sauté the veggies and cook the meat ahead of time, then eat throughout the week!
- Leftovers: Store any leftovers in an airtight container in the fridge. It's best to store the taco meat and veggies separate from the tortillas so the tortillas don't get soggy.
Leave a Reply