Beef Fajita Tacos

The Foodies' KitchenApril 11, 2025

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When dinnertime rolls around and you need something quick, flavorful, and family-approved, these beef fajita tacos are the answer. Made with tender flank steak seasoned in a savory blend of Mondu’s Fajita spice mix, cumin, and oregano, this recipe brings bold flavor to your table with minimal effort. Sautéed peppers and onions add a sweet and smoky touch, while warm corn tortillas make the perfect base for wrapping it all up. It’s a crowd-pleaser that’s easy enough for weeknights but tasty enough to serve on the weekend, too.

This recipe is also a great option for feeding a group during a beach vacation or family getaway. Whether you’re cooking for a crowd or just your family, it comes together fast with minimal prep and ingredients you can find anywhere. Add a sprinkle of fresh cilantro on top and serve with your favorite sides—like rice, beans, or a quick salad—for a complete meal everyone will love.

We love Mondu’s spice mixes, they are 100% natural and gluten free. This Fajita Mix includes salt, pepper, onion, garlic, paprika and other spices. It’s great on beef, poultry, pork or vegetables.

Helga & Kitty

Beef Fajita Tacos

Yields 4 servings

Ingredients:
2 teaspoons fajita seasoning
½ teaspoon cumin
½ teaspoon dried oregano
Salt and pepper, to taste
1 pound flank steak or preferred meat for fajitas
2 tablespoons + 1 tablespoon olive oil, divided
1 medium red bell pepper thinly sliced
1 small yellow onion thinly sliced
8 corn tortillas
Cilantro, for topping

Directions:

Pat the steak dry and season it on both sides with salt, pepper, Mondu Fajita mix, oregano and cumin.
Heat 2 tablespoons of olive oil in a large cast iron or stainless-steel skillet over medium-high heat.
Sear the steak for 1-2 minutes per side. The cooking time depends on the cut and thickness of the steak. Transfer the steak to a plate, tent with foil, and let it rest for 10 minutes.
Add 1 tablespoon of olive oil to the skillet. Sauté the bell peppers and onion for 5-7 minutes until softened and starting to brown. They will pick up the seasoning leftover from the steak. Season the vegetables with an additional ¼ teaspoon of salt, if necessary. Remove the skillet from heat.
Slice the rested steak across the grain into strips.
Serve the steak and sautéed vegetables on tortillas with cilantro and lime juice. Enjoy!

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