Kiwi Salsa Steak Fajitas with Charred Peppers and Blistered Beans

Think kiwi doesn’t belong in fajitas? Think again. This tangy, sassy salsa is the perfect match for savory beef, smoky charred peppers and blistered beans. It’s a little surprising, but one bite will make you a believer.

These fajitas are quick enough for a weeknight dinner but impressive enough for guests. The kiwi salsa adds a bright, fresh note that cuts through the richness of the beef and the char of the vegetables. Serve with warm flour tortillas and a squeeze of lime.

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Ingredients

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit Red Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit KiwiView ingredient guideLike ingredientDislike ingredient

10 ounce Beef Stir-FryView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 box Kidney BeansView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve and peel the red onion. Mince 2 tablespoons of the onion, then slice the rest into ¼-inch-thick slices. Core and seed the red bell pepper, then cut into ¼-inch-thick strips. Finely chop the Roma tomato. Trim and thinly slice the scallions, keeping the greens and whites separate. Zest the lime until you have ½ teaspoon zest, then cut the lime in half.
2. Peel the kiwi and cut into small cubes. In a medium bowl, combine the kiwi, chopped tomato, lime zest, juice from one lime half, a pinch of scallion greens and the minced onion (use less onion if desired). Toss to combine. Season with salt and pepper to taste.
3. Heat a drizzle of vegetable oil in a large pan over medium-high heat. Pat the beef stir-fry dry with a paper towel. Season all over with the Southwest spice blend, salt and pepper. Add to the pan and cook, tossing frequently, until cooked to your liking, 2-4 minutes. Remove from the pan and set aside.
4. Add the bell pepper strips, sliced onion, scallion whites and a drizzle of oil to the same pan over medium-high heat. Season with salt and pepper. Cook, tossing occasionally, until the vegetables are starting to char, 5-7 minutes.
5. Meanwhile, heat a drizzle of oil in another large pan over medium-high heat. Drain and rinse the kidney beans, then add to the pan. (If you have any remaining minced onion, add that too.) Season with salt and pepper. Cook, tossing, until the beans are slightly blistered, 3-5 minutes. While the beans cook, wrap the flour tortillas in a damp paper towel and microwave on high until warm, about 30 seconds.
6. Fill the warm tortillas with the cooked beef, charred vegetables and blistered beans. Top with the kiwi salsa and sprinkle with any remaining scallion greens. Cut the remaining lime half into wedges and serve on the side for squeezing over the fajitas.

Recipe Tips

FAQ

Can I use a different type of meat?

Yes, you can substitute chicken or shrimp for the beef. Adjust cooking time accordingly.

Can I make the kiwi salsa ahead of time?

Yes, you can prepare the salsa up to a few hours in advance. Store it in the refrigerator and give it a stir before serving.

What can I use instead of kidney beans?

Black beans or pinto beans would work well as a substitute.