Look for the seal.

Beef Fajita Tacos



– 1/2 teaspoon chipotle powder – 1/4 teaspoon ground cumin – 1/2 teaspoon garlic powder – 1/2 teaspoon dark brown sugar – 1 teaspoon salt – 1/2 teaspoon black pepper – 1 lb flank steak – 1 yellow bell pepper – 1 red bell pepper – 1 orange bell pepper – 1 onion, thinly sliced – 3 tablespoons olive oil – 8 small flour tortillas – Real California Queso Fresco cheese (crumbled) :hispanic dairy
Find real california milk products near you
Find & Buy


Prep Time: 20 minutes

Cook Time: 20 minutes

Yields: 8 tacos

1. In a small bowl, stir chipotle powder, ground cumin, garlic powder, sugar, salt, and pepper together to make a rub.

2. Place flank steak on a clean work surface and rub generously on both sides with spice rub. Let rest while you prep the bell peppers and onion.

3. Slice bell peppers and onion into 1/4-inch strips.

4. Place a large frying pan over a medium-high heat and allow pan to get very hot. This should take about 3 minutes.

5. Add 2 tablespoons of olive oil to pan and then add in bell peppers and onion. Add salt and pepper to taste. Sauté for 10 minutes, stirring occasionally. Remove vegetables from pan and reserve on a plate.

6. Cook the flank steak: Place a large cast iron skillet or grill over a high flame and allow to get very hot. Add in 1 tablespoon of olive oil and the seasoned meat and cook about 5 minutes on each side or until browned with a medium-rare center. Remove the steak from the pan to a cutting board and allow to rest for a few minutes.

7. Thinly slice the steak across the grain.

8. Heat flour tortillas on either side over an open flame or on a hot comal until tortilla is warmed through and easily bendable. Distribute steak strips and bell pepper–onion mixture evenly among the tortillas.

9. Garnish with crumbles of Real California Queso Fresco cheese and enjoy!

Recipe created by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry