Beef Fajitas with Guacamole

The first time I made fajitas for a dinner party, I completely underestimated how quickly they'd disappear. My friend Marco literally hovered over the platter, assembling them faster than I could replenish. Now I always double the recipe because there is nothing sadder than reaching for that last tortilla and finding an empty serving dish.

Last summer my sister and I had these on her tiny apartment balcony, watching a thunderstorm roll in while eating with our hands. Something about sizzling beef and charred peppers makes even the most chaotic Tuesday feel like a celebration worth savoring.

Ingredients

• Flank steak or sirloin: Flank has that beautiful grain that soaks up marinade like a sponge, just remember to slice against the grain for tenderness
• Smoked paprika: This is what gives the beef that authentic fajita flavor without needing a grill
• Tri-color bell peppers: The mix of red yellow and green makes the final dish sing with color and subtle sweetness differences
• Limes: Fresh squeezed juice non negotiable, the bottled stuff cannot compare and you need those wedges for serving anyway
• Ripe avocados: They should yield slightly to gentle pressure but not feel mushy, otherwise your guacamole texture suffers

Instructions

Marinate the beef:

Whisk together olive oil lime juice garlic cumin smoked paprika chili powder salt and pepper in a bowl. Toss the sliced beef until every piece is coated, then let it sit at room temperature for at least 15 minutes while you prep everything else.

Char the vegetables:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Add the sliced peppers and onion, letting them sear undisturbed for a minute before tossing. Cook 4 to 5 minutes until they have those gorgeous charred spots and softened edges.

Sear the beef:

Remove the veggies and set them aside. Add the marinated beef to the hot skillet in a single layer, working in batches if needed. Let each piece develop a crust before flipping, about 2 to 3 minutes per side. Toss the vegetables back in for one final minute.

Mash the guacamole:

Scoop avocados into a bowl and mash them with a fork until they are as smooth or chunky as you prefer. Stir in the diced tomato chopped onion lime juice cilantro salt and pepper until everything is evenly distributed.

Warm and assemble:

Toast your tortillas in a dry skillet for 30 seconds per side until pliable and slightly blistered. Pile in the beef and vegetables, top generously with guacamole, and serve immediately with lime wedges on the side.

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My roommate used to request these every Sunday night, claiming they cured whatever the weekend threw at her. There is something deeply comforting about assembling your own perfect bite while steam still rises from the skillet.

Making Ahead

The beef can marinate overnight in the refrigerator which actually intensifies the flavors. Vegetables can be sliced ahead and stored in a sealed container, but cook them right before serving to maintain that perfect texture balance.

Perfecting Your Guacamole

I have learned the hard way that overmixing guacamole makes it gummy. Mash the avocados first, then gently fold in the other ingredients. Some chunks should remain visible, giving each bite variety in texture.

Serving Suggestions

Set up a fajita bar and let everyone build their own. Include warm tortillas, the beef mixture, guacamole, sour cream, and maybe some shredded cheese or pico de gallo if you are feeling ambitious. It turns dinner into an interactive experience that gets people talking.

• Keep extra lime wedges handy, a squeeze right before eating brightens everything
• Have a stack of napkins ready because fajitas are meant to be messy
• Warm your plates if possible, it keeps everything hotter longer

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These fajitas have become my answer to every question of what to cook for a crowd. Happy cooking and may your tortillas always be warm.

Frequently Asked Questions

→ What cut of beef works best for fajitas?

Flank steak or sirloin are ideal choices because they're lean, flavorful, and become tender when thinly sliced against the grain. Skirt steak also works beautifully if you can find it.

→ How long should I marinate the beef?

Marinate for at least 15 minutes to absorb the flavors, but up to 2 hours in the refrigerator will make the meat even more tender and flavorful. Don't exceed 4 hours or the lime juice might break down the protein too much.

→ Can I make these fajitas ahead of time?

You can prep the marinade and slice the vegetables up to a day in advance. The guacamole is best made fresh, but you can mix everything except the avocado and lime ahead, then mash and finish just before serving.

→ What's the secret to getting restaurant-style charred vegetables?

Cook your vegetables over medium-high heat and resist the urge to stir too frequently. Let them sit in the hot skillet until they develop dark spots and slight charring before tossing. A cast iron pan works especially well.

→ How do I keep guacamole from turning brown?

Press plastic wrap directly onto the surface of the guacamole to minimize air exposure. Adding extra lime juice helps too thanks to the citric acid. Best bet—make it fresh and enjoy it within an hour or two.

→ Can I use corn tortillas instead of flour?

Absolutely! Corn tortillas make this dish gluten-free and add an authentic flavor. Warm them in a dry skillet or directly over a gas flame for 15-30 seconds per side until pliable and slightly charred.