Mexican steak fajitas recipe

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serves: 4
Skill: easy
5-a-day: 3
Prep: 10 min
Cooking: 10 min

Nutrition per portion

Calories 854 kCal 43%
Fat 47g 67%
  -  Saturates 19g 95%
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  • Fast, delicious and filling, these steak fajitas also come with homemade guacamole and contains 3 of your 5-a-day


    • 500g lean rump steak, sliced into 1cm thick strips
    • 2 peppers, deseeded and sliced
    • 2 red onions, peeled and cut into wedges
    • 3 medium tomatoes, roughly chopped
    • 2 ripe avocados
    • 150g pot soured cream, to serve
    • Small bunch coriander, roughly chopped
    • ½tsp each chilli powder, dried thyme and ground cumin
    • 1tsp each ground coriander and sweet paprika
    • 2tbsp sunflower oil
    • Zest and juice of 1 lime
    • 1 clove garlic, crushed
    • 100g mild Peppadew peppers, drained
    • 326g pack flour tortillas, warmed, to serve
    • 150g medium Cheddar, grated, to serve


    • In a bowl, mix the steak with the spices and leave to marinate for 10 mins, or longer if you have time.

    • Heat 1tbsp of oil in a large pan or wok and fry the steak until browned all over; set aside. Add the remaining oil and cook peppers and onions for a few mins.

    • Return steak to the pan with the tomatoes and cook for 4-5 mins.

    • For the guacamole: peel the avocados and mash in a bowl with lime zest and juice and garlic. Finely chop the peppers, stir into the avocado and season.

    • Spoon the filling into each tortilla and add a dollop of guacamole and soured cream. Sprinkle over a little cheese, roll up and serve.

    Top tip for making Mexican steak fajitas

    Use 4-5 tsp Cajun spice instead of individual spices to save time.

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