Beef Fajitas

Beef Fajitas
  • Mild
  • 55 Minutes
  • Beef
  • Serves 4
  • Fajita
Marinate beef steak strips in a kicky lime mixture before cooking. Then serve in warm tortillas with onions, peppers, salsa and guacamole.

Ingredients

  • Marinade
  • 2 tbsp (30 mL) lime juice
  • 1 tbsp (15 mL) honey
  • 1 tbsp (15 mL) vegetable oil
  • 2 tsp (10 mL) chili powder
  • 2 cloves garlic, finely chopped

  • Fajitas
  • 3/4 lb (375 g) lean boneless beef top round steak, slightly frozen, cut into thin strips
  • 1 onion, thinly sliced
  • 1 red or green bell pepper, cut into strips
  • 1 tsp (5 mL) cornstarch
  • 1/4 cup (50 mL) cold water
  • 1/3 cup (75 mL) guacamole
  • 4 Old El Paso* (Large) Flour Tortillas (8-inch) warmed
  • 1/3 cup (75 mL) Old El Paso* Thick N' Chunky Salsa

Preparation

  • In medium nonmetal bowl, stir together all marinade ingredients. Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally.
  • Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no longer pink. In small bowl, stir cornstarch and cold water until smooth. Add to beef mixture; cook and stir 1 to 2 minutes or until thickened.
  • To serve, spoon 1/4 of guacamole down center of each tortilla. Top each with 1/4 of beef mixture. Top with salsa. Fold bottom edge of tortilla toward centre; fold 2 sides toward centre, slightly overlapping.

Expert Tips

Serve With : Serve fajitas with fresh pineapple or mango slices.