Mexican steak fajitas recipe

Click to rate
(80 ratings)
Sending your rating








10 min


10 min

Nutrition per portion

Calories 854 kCal 43%
Fat 47g 67%
  -  Saturates 19g 95%

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.

Click to rate
(80 ratings)
Sending your rating