Seed Oil Free Avocado Crema Beef Fajitas with Fresh Pico
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Learn more →Ingredients
4 servings
For the steak
- 1 ½ lb skirt steak, trimmed
- 2 tbsp olive oil, divided
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp fresh lime juice
For the peppers and onions
- 1 red bell pepper, seeded and sliced into ¼-inch strips
- 1 yellow bell pepper, seeded and sliced into ¼-inch strips
- 1 large yellow onion, halved and sliced into ¼-inch half-rings
- ½ tsp salt
For the pico de gallo
- 3 ripe roma tomatoes, seeded and finely diced
- ½ white onion, finely diced
- 1 jalapeño, seeded and finely minced
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- ½ tsp salt
For the avocado crema
- 2 ripe avocados, pitted and peeled
- ½ cup sour cream
- 2 tbsp fresh lime juice
- 1 clove garlic, roughly chopped
- ¼ tsp salt
- 2–3 tbsp water
For serving
- 8 flour tortillas (6-inch)
- lime wedges, for serving (optional)
Instructions
- 1
In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the spice mixture evenly over both sides of the skirt steak, then drizzle with 1 tbsp of the olive oil and the lime juice. Let the steak rest at room temperature for 30 minutes.
- 2
While the steak marinates, make the pico de gallo. Combine the diced Roma tomatoes, white onion, jalapeño, cilantro, lime juice, and salt in a small mixing bowl. Stir to combine and set aside at room temperature to let the flavors develop.
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