Steak Fajita Tacos - Mexican Street Food

flank steak

🥗Healthier: chicken breast

💰Cheaper: sirloin

Chicken breast is lower in fat, while sirloin offers a more affordable option.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt provides a healthier alternative with similar creaminess.

taco shells

🥗Healthier: lettuce wraps

💰Cheaper: corn tortillas

Lettuce wraps reduce carbs, while corn tortillas are often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and lower in calories, while processed cheese is often cheaper.

Marinate flank steak with 2 tablespoons of soy sauce and juice from 1 whole lemon, massaging it into the meat.

Let the marinated steak sit for about 30 minutes to an hour.

Slice onion about half an inch thick and break them apart into individual pieces.

Cut bell peppers into four portions and slice them.

Slice tomatoes horizontally and then cut those slices into quarters.

Heat a cast-iron skillet and cast-iron griddle to medium heat.

Cook the marinated steak on the griddle for about 3.5 to 4 minutes per side, adjusting for stove heat.

In the skillet, add the prepared vegetables and sprinkle with the rub or your favorite taco seasoning.

Cook the vegetables until soft and the onions are translucent, but still retain some crunch.

Slice the cooked steak into pieces.

Assemble tacos with the sliced steak, sautéed veggies, a squeeze of lemon, and top with cheddar and Monterey Jack cheese and salsa.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens