• Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Servings: 4 servings
Nutrition information does not include garnish.


  • 4 large tortillas
  • 1 count lime wedges
  • 1 medium tomato
  • 1 count guacamole
  • 1 count sour cream
  • 1 count salsa
  • 1 cup pepper red or green sweet
  • 1/2 cup onions
  • 2 tablespoon oil
  • 1 tablespoon fajita seasoning
  • 12 ounce beef flank steak


    1. If desired, partially freeze steak for easier slicing. If using steak, trim fat from meat and thinly slice steak across the grain into bite-size strips. Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of the fajita seasoning. Cover and chill for 30 minutes.
    2. Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes or until heated through.
    3. Meanwhile, in a 12-inch skillet heat 1 tablespoon oil over medium-high heat. Add sweet peppers (sliced into strips), onion, and remaining 1 teaspoon seasoning. Cook and stir about 3 minutes or until crisp-tender. Remove onion mixture from skillet.
    4. Add remaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2 to 3 minutes until desired doneness for steak or until chicken or thurkey strips are no longer pink. Drain well. Return onion mixture to skillet.
    5. Stir in tomato. Cook and stir 1 minute or until heated through. Remove skillet from heat; stir in lime juice.
    6. To serve, fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, and sour cream. Roll up tortillas.


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