Prep Time

15

Cook Time

10

Directions

6

Servings

8

Ingredients

15

Reviews

Steak Fajitas

Inspiration at your fingertips

Ingredients List

  • 8 Maria and Ricardo’s® Original Tortillas (Soft Taco Size)
  • 3/4 lb top sirloin steak
  • 2 tablespoons good-quality olive oil, divided
  • 1 tablespoon lime juice
  • 1 clove garlic, peeled and finely minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon crushed red pepper flakes
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 flour tortillas, 8 inch/20 cm
  • 1 1/2 cups frozen sweet corn kernels, thawed
  • Fresh cilantro, chopped
  • 1/2 cup sour cream
  • 2 fresh limes, quartered

Directions

  1. Rinse steak under cold running water and pat completely dry with paper towels. Slice steak into thin strips.
  2. In bowl, mix together 1 tablespoons olive oil, lime juice, garlic, chili powder, cumin, crushed red pepper flakes, salt and black pepper. Add beef strips and stir to coat, set aside.
  3. Preheat oven to 350ºF / 180ºC. Wrap tortillas in foil and heat in preheated oven for 5 to 10 minutes or until heated through.
  4. In large non-stick skillet over medium-high heat, heat remaining tablespoons of olive oil. Add beef to skillet, cook, stirring for 3 to 4 minutes or until almost cooked through.
  5. Add corn to the skillet; stir and cook until heated through, about 1 minute.
  6. To serve, sprinkle chopped cilantro over warmed Maria and Ricardo’s® tortilla, spoon a portion of the beef mixture down the center of each tortilla, top with a generous dollop of sour cream, fold bottom of tortilla up over filling. Garnish with cut limes.