Quick Steak Fajita Tacos with Pico De Gallo and Spiced Crema

Craving a quick and satisfying dinner? These steak fajita tacos are loaded with sautéed bell pepper and onion, juicy seasoned steak and all the fixings-fresh homemade pico de gallo, a luscious Southwest-spiced crema and Monterey Jack cheese. A squeeze of lime takes them over the top.

Ready in just 20 minutes, this recipe is perfect for busy weeknights when you want something delicious without the hassle. Whether it’s taco Tuesday or any day of the week, these tacos are sure to become a favorite.

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Ingredients

1 unit Green Bell PepperView ingredient guideLike ingredientDislike ingredient

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

4 ounce Heirloom Grape TomatoesView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Quarter the grape tomatoes. Thinly slice the scallions, separating the white parts from the green tops. Quarter the lime. Halve, peel and thinly slice the red onion. Halve, core and thinly slice the bell pepper into strips.
2. In a small bowl, combine the tomatoes, scallion greens and juice from half the lime. Season with salt and pepper. In another small bowl, combine the sour cream and a pinch of the Southwest spice blend (reserve the rest for the steak). Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency.
3. Pat the steak dry with paper towels and thinly slice against the grain. Season all over with the remaining Southwest spice blend, salt and pepper.
4. Heat a drizzle of oil in a large pan over medium-high heat. Add the steak, onion, bell pepper and scallion whites. Cook, stirring occasionally, until the vegetables are tender and the steak is cooked to your liking, 3-6 minutes.
5. Wrap the tortillas in damp paper towels and microwave until warm and pliable, about 30 seconds.
6. Divide the tortillas among plates and fill with the steak and fajita vegetables. Top with Monterey Jack cheese, the pico de gallo (drain first) and the spiced crema. Serve with the remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, you can substitute flank steak, sirloin or skirt steak. Just slice thinly against the grain for tenderness.

How do I make the crema dairy-free?

Use a dairy-free sour cream alternative and proceed as directed.

Can I prepare the pico de gallo ahead of time?

Absolutely! The pico can be made up to a day in advance and stored in the refrigerator.