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    Home » Recipes » Taco Recipes

    Fajita Tacos

    Published: Jun 16, 2025 by Lisa Killian · This post may contain affiliate links. Please read my  disclosure policy.

    holding a fajita taco
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    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.

    holding a fajita taco layered with seasoned meat and sautéed veggies.
    Jump to:
    • Why This Recipe Works:
    • What You Need For This Recipe
    • Substitutions and Variations
    • How to Make Fajita Tacos?
    • More Related Recipes
    • Fajita Tacos

    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!

    fajita meat and veggies in fry pan with wooden spoon.

    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.

    fajita taco ingredients laid out individually and labeled.

    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?

    fajita steak sliced into strips.
    1. Step 1: Slice your steak into thin strips.
    fajita meat cooked in fry pan.
    1. Step 2: Add oil, steak, all the seasonings, and liquids to a hot pan. Cook until done.

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    sautéed veggies in fry pan.
    1. Step 3: Remove steak from pan and wipe the pan clean. Sautee bell peppers, onion, and garlic.
    four fajita tacos on white platter with lime wedges all around them.
    1. Step 4: Build your fajita tacos with all your favorite toppings.
    How Long Should You Marinate Fajita Steak?

    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!

    What Kind of Beef Do You Use for Fajitas?

    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.

    Can I Cook the Steak and Veggies Ahead of Time?

    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.

    How to Store Leftovers

    Store leftover meat and veggies in an airtight container in the refrigerator. Best eaten within 4 days.

    fajita taco layered with seasoned meat and sautéed veggies.

    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!

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    If you like this recipe make sure to give it a 5-star review and leave a comment down below!

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    Video

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    beef fajita tacos featured image

    Fajita Tacos

    Fajita tacos are a bold and sizzling favorite, with tender meat, sautéed peppers, and warm tortillas—perfect for a flavorful taco night.
    4.89 from 9 votes
    Print Pin
    Author: Lisa Killian
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 15 minutes minutes
    Course: Main Course
    Cuisine: American
    Servings: 10

    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-high
      3 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

    Tips and Tricks
    • 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.

    Nutrition

    Calories: 120kcal | Carbohydrates: 4g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 29mg | Sodium: 297mg | Potassium: 262mg | Fiber: 1g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 26mg | Calcium: 19mg | Iron: 1mg

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    4.89 from 9 votes (9 ratings without comment)

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