Steak & Roasted Vegetable Fajitas With Peach Salsa

I love Tex-Mex cuicine. There is something about flavorful food wrapped into warm tortillas that gets me every time. Every bite of a well-made taco bursts with flavor. We eat tacos at home all the time, sometimes filling them with ridiculous ingredients that is nothing like the traditional stuff. But I’ve never made fajita style tacos and I was about to remedy that. Chicken is our preferred protein but this time I used beef steak. You can use whatever you like. This recipe works for beef, chicken, pork or just vegetables.

Fajitas are seasoned and grilled meat strips, served with onions and bell peppers. The spice of choice is a little red chili/cayenne powder and cumin. I did not have bell peppers on hand, so I used tomatoes and zucchini instead.

Do you see those lovely peaches? I decided to use them in a fresh salsa. I’ve made strawberry-tomato salsa before. This one was just as easy and delicious.

I marinated the beef strips in a little red chili powder, cumin powder, salt and lemon juice overnight. If you don’t have time, marinate them for as long as you can, even for 15-20 minutes. It makes a difference, making the meat nice and tender. I lightly pan-fried the meat strips and onions and oven-roasted the other vegetables. You could fire up the grill if you have one. But if you don’t, never fear. A really hot skillet and oven will do.

You can set the ingredients out for folks to build their own fajita style tacos or you could do the job for them.

I did not use sour cream, cheese or guacamole, you very well can. Just use whatever ingredients you find in your pantry.

On to the recipes now. We will make and chill the salsa first.

FRESH PEACH SALSA

 You will need:

• Peaches – 3-4 small, chopped
• Red onion – 1 small, chopped finely
• Green chiles – 1-2, chopped
• Lemon/lime juice – a generous squeeze
• Cilantro or mint leaves – a few
• Salt and pepper – to taste

How to:

• In a bowl, mix all the ingredients together with a light hand. Chill till ready to serve.

STEAK, ONION & OVEN-ROASTED VEGETABLE FAJITAS

You will need: (Makes 4-5 generously filled tacos)

• Beef, chicken or pork – 3/4 lb (around 300-350 gm), boneless and cut into thick strips
• Red chili powder – 1 tsp
• Cumin powder – 2 tsp, divided
• Salt and pepper – to taste
• Lemon/lime – 1
• Oil – 3 tbsp, divided
• Onion – 1 large, cut into thick strips
• Vegetables – cut into thick pieces (I used 2 medium-sized zucchini and tomatoes)
• Cilantro leaves, sour cream, shredded cheese, guacamole – optional (serving suggestion)

How to:

• Marinate the meat with red chili powder, 1 tsp cumin powder, salt, pepper and a squeeze of lemon juice. Overnight in the refrigerator is best, or try to rest the meat at least for a little while.
• Roasting the vegetables: In a large baking pan, toss the vegetables (except onion) with salt, pepper and a tablespoon of oil. Roast in a 400 deg.F pre-heated oven for 10-15 minutes or till they develop a light char. Once done, remove from oven and keep them warm covered with foil.
• Pan-frying the steak and onions: Take the meat from the refrigerator and discard the marination juices. Heat 2 tbsp oil in a large skillet. Fry the meat on medium high heat till nicely browned on all sides. Remove onto a paper towel lined tray to drain excess oil. In the same skillet, lightly fry the onions. Sprinkle 1 tsp cumin powder and some salt on top. Cook onions till slightly caramelized but still firm. Remove onto a paper towel lined tray.
• Fill steak, onions and vegetables in warm flour or corn tortillas, squeeze lemon/lime juice on top and serve with peach salsa on the side. You can also add a little sour cream, guacamole or cheese in the fajita tacos.

Do you love Tex-Mex? Ever wanted to try recreating your favorite dish at home but didn’t know how, especially without a grill? Do try this recipe then and let me know what you think.

Take a look at this Fish Taco recipe with a fresh strawberry-tomato salsa.

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