These Steak Fajitas are the perfect easy, customizable meal that lets everyone build their own delicious, flavor-packed tacos! Featuring tender sliced beef, sautéed red onion and capsicum, and a bold blend of Mexican spices like cumin and paprika, this dish is a guaranteed hit. Serve it in warm tortillas with creamy avocado and sour cream, and you’ve got a restaurant-quality meal in no time!
Why You’ll Love This Recipe:
✔️ Quick & Easy – Perfect for a weeknight dinner or casual gathering.
✔️ Customizable – Add your favorite toppings like salsa, cheese, or jalapeños.
✔️ Family-Friendly – Let everyone build their own tacos for a fun mealtime experience.
✔️ Packed with Flavor – Classic Mexican spices make every bite irresistible!
Pair your homemade steak fajitas with a side of rice, fresh guacamole, or crispy tortilla chips for the ultimate Mexican-inspired feast. Whether it’s Taco Tuesday or a weekend treat, this easy fajita recipe will be a new favorite!
Ingredients
- 2 tablespoons oil, I use canola or vegetable oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 2 tablespoons lemon or lime juice
- 400 grams steak, rump, flank or sirloin. Trimmed
- and sliced into ½ cm slices
- 2 Red onions, sliced
- 2 capsicums, I like one yellow and one red,
- seeds removed and sliced thinly.
- ¼ cup chopped coriander
- Salt & pepper
To serve - 8 Flour tortillas
- 2 Avocados, diced
- ½ cup Sour cream
- Hot Chilli sauce
- Lemon or lime wedges *optional
I hope you love this as much as we do, be sure to check out my Cheese Stuffed Meatball Tacos too.
Onto my recipe for Steak Fajitas
Cheesy Veggie Enchiladas
Ingredients
- 1 tsp oil
- zucchini grated
- 1 400 gram can corn rinsed and drained
- 2 400 gram cans black beans rinsed and drained
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp onion powder
- 1 tsp ground coriander
- 500 grams pasta sauce
- salt and pepper
- 8 tortillas
- 1½ cups grated cheese
To Serve
- coriander and sour cream
Instructions
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Preheat oven to 180 fan bake.
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Place a large pan on a medium heat and add the oil. Once hot add the zucchini and cook until wilted, around 4 minutes.
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Add the corn, beans, paprika, cumin, onion powder, coriander and half the pasta sauce. Simmer and stir occasionally.
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Cook for around 5-6 minutes until the sauce has come together nicely and beans and zucchini are tender. Taste and season with salt and pepper, it will need a lot of salt but add a little, then taste and add more if needed.
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Take a baking dish thats going to fit the enchiladas in and add a couple of spoonful’s of pasta sauce on the bottom and spread out with a spoon.
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Take the tortillas and warm in the microwave for 30 seconds so they don’t split when rolled. Take one tortilla, spoon 1/8 of the mix in the centre and roll up.
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Place the tortilla into the baking dish seam side down. Repeat until all tortillas are in the dish. If you have any bean mixture leftover, mix it with the remaining pasta sauce and spoon onto the top of the enchiladas. Sprinkle over the grated cheese.
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Cover with foil or a lid and bake for 20 mins. Remove the lid and bake for a further 5 minutes until golden and bubbling.
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Garnish with coriander and sour cream. Serve.
Recipe Notes
TIME SAVING NOTES
Make the bean mix the night prior or during the day
Make a double batch so you have a meal ready for another night. Once cooked, leave to cool, and
freeze. When ready to serve, bake from frozen for approximately 30 minutes at 200 degrees fan bake
until hot in the middle.
BUDGET NOTES
Skip the coriander and sour cream for garnish.
CHANGES & TIPS
You can swap out the zucchini for carrot.
You can swap the beans for mince, just fry off the mince with the zucchini.
You can add diced onion at the beginning too, sauté before adding other ingredients to the pan.
NOTES
I often make my own teriyaki sauce
Here is the recipe I use; this makes more than you will need for this recipe but trust me you will use it!
Teriyaki sauce
½ cup Soy sauce
½ cup mirin
½ cup sugar
Place a medium sized pan over a medium heat and add mirin, soy sauce and sugar. Cook, stirring occasionally, until sauce has thickened a little, approximately 6 minutes. Take off the heat and set aside.
Extra uses for Teriyaki sauce.
Check out my teriyaki chicken sushi bowls or teriyaki chicken sushi.
Or use it in a stirfry or as a dipping sauce for dumplings.
THANK YOU SO MUCH FOR CHECKING OUT MY RECIPE.
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