Quick Steak Tacos with Pico De Gallo and Smoky Red Pepper Crema

Forget complicated taco nights-this steak taco bar comes together in just 15 minutes. Quick-seared ranch steak strips with sautéed onion and green pepper are seasoned with a fajita spice blend and finished with a squeeze of lime. Warm flour tortillas, fresh pico de gallo, creamy guacamole, shredded Mexican cheese and a smoky red pepper crema let everyone build their perfect taco.

This recipe is all about smart shortcuts without sacrificing flavor. The steak cooks in minutes and the toppings are ready to go. Set everything out family-style and let your crew assemble their own delicious creations. It’s the ultimate weeknight dinner that feels like a fiesta.

Log in to save recipes and build weekly shopping lists.

Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

1 unit Long Green PepperView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

10 ounce Ranch SteakView ingredient guideLike ingredientDislike ingredient

1 tablespoon Fajita Spice BlendView ingredient guideLike ingredientDislike ingredient

1 unit Beef Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

6 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

4 ounce Pico de GalloView ingredient guideLike ingredientDislike ingredient

0.5 cup GuacamoleView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

4 tablespoon Smoky Red Pepper CremaView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Halve, peel and thinly slice the onion. Core and thinly slice the green pepper. Quarter the lime. Pat the steak dry; slice crosswise into ½-inch strips and season all over with salt and pepper.
2. Heat a generous drizzle of oil in a large pan over high heat until very hot. Add the onion, green pepper, salt and pepper. Cook, stirring, until lightly browned, 2-3 minutes. Add the steak and fajita spice blend. Cook, stirring occasionally, until the steak is cooked to your liking, 3-4 minutes more. In the last minute of cooking, stir in the beef stock concentrate and a small splash of water. Cook, stirring, until the water has evaporated, 30-60 seconds. Remove from heat and stir in a generous squeeze of lime juice.
3. While the steak mixture cooks, wrap the tortillas in damp paper towels and microwave for 30 seconds until warm.
4. Arrange the warm tortillas, steak mixture, pico de gallo, guacamole, Mexican cheese blend, smoky red pepper crema and remaining lime wedges on a platter. Let everyone build their own tacos. (Note: Steak is fully cooked when internal temperature reaches 145°F.)

Recipe Tips

FAQ

Can I use a different cut of steak?

Yes, sirloin or flank steak work well. Slice thinly against the grain for tenderness.

How do I make the smoky red pepper crema from scratch?

Blend 1/2 cup sour cream with 2 tablespoons smoked paprika, 1 roasted red pepper and a pinch of salt until smooth.

Can I prepare the toppings ahead of time?

Absolutely! Slice the vegetables and make the crema up to a day in advance. Store in the refrigerator.