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I did not name this recipe lightly. These are the BEST Beef Fajitas ever! With a Paleo-friendly marinade based on fresh lime juice, this recipe will have you serving up fantastic Tex-Mex in your home in no time!
My love for these beef fajitas comes from a couple different directions. First, I just love (good) beef fajitas. As a native Texan, if I see a plate of sizzling fajitas pass my table while I’m still browsing the menu, it seals the deal for me. “I’ll have the fajitas, please!” Fajitas, at least the best kind of fajitas, are a thinly-sliced piece of tender meat that has (hopefully) been marinated in something delicious. They’re then cooked up on a HOT pan or grill until the outside may have a very slight crisp, but the inside is still pretty tender. This desired texture is why the grill *must* be hot – because those tiny pieces will cook quickly!
They’re usually served with some bell peppers + onions that have been cooked up in the same fashion (over a HOT pan/grill). The whole plate can be served “sizzling” on a traditional fajita plate (cast iron oval sitting in a wooden nest). This sizzling plate is what turns heads in the Tex-Mex restaurant. It walks by, carried by a proud (oven mitt wearing) waiter, making a loud sizzling noise, and leaving behind a trail of scrumptious steam. It’s usually placed on the table with the classic accompaniments: guacamole, pico (chunky salsa), cheese, sour cream, jalapeños, and tortillas. I usually opt for corn tortillas at the restaurant, but at home, I prefer THESE.
So, my love of beef fajitas first stemmed from years (ahem: decades) of Tex-Mex dining. I used to think I could only get a plate of this delicious dinner in a restaurant …until my friend Amber made me her beef fajitas. They blew my little socks right off and she graciously shared her secrets (and gave me permission to share them with you here). Here are a few secrets to Amber’s “Best Beef Fajitas” …
- If you can, use skirt steak instead of flank steak! While flank will still work (I used it for these photos -ha!), the skirt steak with result in a MUCH more tender fajita.
- Marinade is key. Use: FRESH lime juice, coconut aminos, crushed (or finely minced) garlic, and grated ginger.
- Marinade for 24 hours, if you can.
- Cook over high heat (grill works great) and enjoy!
It’s pretty simple, but I’m here to tell you that it makes for one amazing dinner. I hope you enjoy!
For the Fajitas:
- 1 1/2 pounds skirt steak may also use flank steak, sliced into 1/2-1 inch strips
- 1/2 cup lime juice
- 1/2 cup coconut aminos
- 1/4 cup avocado oil
- 1 tablespoon minced garlic
- 1 tablespoon fresh grated ginger
For the Vegetables:
- 1 teaspoon avocado oil
- 1 red bell pepper cut into 1/2 inch strips
- 1 green bell pepper cut into 1/2 inch strips
- 1 onion thinly sliced
For Serving (optional):
- Sour Cream
- Fresh Chopped Cilantro
- Pickled jalapeños
- Whisk together the ingredients for the marinade. Add the sliced steak to the marinade and let sit, covered, for at least 4 hours up to 1 day.
- Remove the steak strips from the marinade and pat dry.
- Bring a cast iron pan or griddle to medium-high heat. Once hot, add the fajitas and sear for 3-4 minutes per side, until charred, then remove from pan.
- Set the steak aside to rest, then add the bell pepper and onion to the pan over medium-high heat. Cook for 4-5 minutes until charred, stirring occasionally.
- Plate the fajitas with the peppers and onion, then serve alongside tortillas, cheese, sour cream, guacamole, cilantro, and pickled jalapeños, if desired.
Hey there! Wondering if you can sub chicken breast and/or shrimp with this recipe?? THANKS!!!
Super yummy, would definitely recommend! Unfortunately I didn’t have coconut aminos so I used regular soy sauce, still delicious. I marinated for about 5 hours but would love to See what a full days marinate would do!
Brandi Schilhab says
I’m so glad to hear that, Katie! Thank you so much for sharing this with us!