I love fajitas for numerous reasons: 1) they’re delicious; 2) they’re easy to make; 3) they’re difficult to mess-up; 4) they’re super customizable; and 5) they’re delicious!
This fajita recipe is made using flank steak with roasted zucchini and homemade guacamole as sides. However, like with most fajita’s recipes the steak can easily be substituted for chicken or shrimp.
- 1 Pound Flank Steak
- 8 Corn Tortillas
- 2 Green Bell Peppers
- 2 Zucchinis
- 1 Avocado
- 1 Lime
- 1 Yellow Onion
- 1 Large Bunch Cilantro
- 2 Ounces Queso Fresco
- 2 Tablespoons Tomato Paste
- 1 Teaspoon Chipotle Chile Powder
- 1 Teaspoon Cumin
- 1 Teaspoon Oregano
- 1 Teaspoon Garlic Powder
- Preheat the oven to 475°F.
- Prep the ingredients: thinly slice the bell peppers, slice the zucchinis into thick rounds, quarter the lime, thinly slice the onion, chop the cilantro, crumble the queso, season the steak with salt and pepper and slice into thin strips.
- Make the guacamole by mashing the avocado in a medium bowl until smooth. Stir in half the cilantro and the juice of 2 lime wedges; season with salt and pepper to taste. Set aside for later.
- Toss the sliced zucchini in olive oil and season with salt and pepper. Arrange the slices in a single on a baking sheeting and roast 18 to 20 minutes.
- While the zucchinis roast, in a large pan heat 1 tablespoon of olive oil on medium-high until hot. Add the bell peppers, onion, half of the spices, and season with salt and pepper. Cook for 6 minutes, stirring occasionally.
- Add the tomato paste and cook, stirring frequently, 1 to 2 minutes.
- Add ¼ cup of water and cook, stirring frequently for about 30 to 45 seconds
- Transfer to a serving dish and loosely cover with foil and set aside in a warm place.
- In the same pan used to cook the bell peppers and onion, heat 1 tablespoon of olive oil on medium-high until hot. Add the flank steak, other half of the spices, and cook stirring occasionally for 4 to 6 minutes.
- Transfer to the serving dish of cooked bell peppers and onion and warm the tortillas in the oven.
- Serve with the guacamole, crumbled queso, and the remaining chopped cilantro.