Cantina Steak Fajitas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled steak and vegetables cooked in one skillet with warm spices, served in corn tortillas with classic toppings like guacamole, salsa, and sour cream. Restaurant-quality fajitas at home.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 3 pounds flap steak (skirt or flank will work)
- 1 yellow onion
- 2 green bell pepper (red, orange, or yellow)
- 2 Tablespoons avocado oil (divided use)
- 1 Tablespoon Hey Grill Hey Fiesta Rub (recipe link in notes section)
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup avocado oil
- 6 cloves garlic (finely diced)
- 2 teaspoons Kosher salt
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- sour cream
- medium cheddar cheese (shredded)
- guacamole
- smoked salsa
- fresh cilantro
- lime wedges
- 12 soft flour or corn tortillas (corn or flour)
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 786mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 113mg
- Calcium
- 188mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 786MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.