Fajita-Spiced Beef Tacos with Charred Peppers and Cilantro-Lime Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

Juicy beef strips seasoned with fajita spices, served in warm corn tortillas with smoky charred peppers and a refreshing cilantro-lime slaw. This mexican-inspired tacos & burritos ready in about 30 minutes pairs fajita seasoning, medium, sliced into strips yellow onion, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb, thinly sliced against the grain flank steak
• 2 tbsp fajita seasoning
• 1 large, sliced into strips red bell pepper
• 1 large, sliced into strips green bell pepper
• 1 medium, sliced into strips yellow onion
• 3 tbsp, divided olive oil
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 2 tbsp lime juice
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• optional, for serving sour cream

Instructions

1. Step 1: In a medium bowl, toss 1 lb thinly sliced flank steak with 2 tbsp fajita seasoning and 1 tbsp olive oil. Set aside to marinate for 10 minutes.
2. Step 2: Heat a large cast-iron skillet over medium-high heat. Add 1 tbsp olive oil, then add 1 large sliced red bell pepper, 1 large sliced green bell pepper, and 1 medium sliced yellow onion. Cook for 7-8 minutes, stirring occasionally, until vegetables are tender and edges are charred. Remove from skillet and set aside.
3. Step 3: In the same skillet, add remaining 1 tbsp olive oil and sear the marinated steak strips in batches for 2-3 minutes per side until browned but still juicy. Remove from heat.
4. Step 4: In a small bowl, combine 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper. Toss well to make the slaw.
5. Step 5: Warm 8 corn tortillas in a dry skillet or microwave. Assemble tacos by layering steak strips, charred peppers and onions, and a generous spoonful of cilantro-lime slaw. Serve with sour cream if desired.