Easy Fajitas with Mexican Onions



  • 1 1/2 lb. top round steak, sliced into 1/2 pieces
  • 2 limes
  • 4 cloves garlic, crushed and divided
  • 4 tablespoons olive oil, divided
  • 1/2 tablespoon honey
  • 2 large onions, sliced
  • 2 red bell peppers, deseeded & sliced
  • 2 yellow bell peppers, deseeded & sliced
  • 2 green bell peppers or poblano peppers, deseeded & sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried cilantro
  • 1 package 8? flour tortillas
  • 2 cups Colby & Monterey jack cheese, shredded
  • 2 tomatoes, diced
  • 8 oz. sour cream
  • Directions

    Slice meat on the diagonal into 1/2″ strips. Squeeze the juice of two limes into a large bowl. Add 2 minced cloves of garlic, 2 T. of olive oil, and honey. Stir to blend. Add meat to the bowl and marinate for up to one hour. Preheat Oven to 400°. Cover a large sheet pan with parchment paper. Slice onions into thin slices. Slice peppers into strips. Add the remaining 2 T. olive oil to the onions & peppers, add dried cilantro, thyme, and garlic to the peppers. Place the meat in the center of the prepared sheet pan. Spread the vegetables around the outside edge of the pan. Bake for 20-30 minutes until the steak reaches your desired doneness. Assemble meat & vegetables on 1 flour tortilla. Add cheese & tomatoes and sour cream.

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