Beef And Mango Fajitas Recipes

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BEEF FAJITAS WITH MANGO SALSA



Beef Fajitas with Mango Salsa image

Delicious beef fajitas served in flour tortillas with fresh mango salsa!

Provided by RecipeGirl.com

Categories     Main Course

Number Of Ingredients 19

1 large mango, (peeled and chopped)
1 large tomato, (chopped)
2 tablespoons finely chopped red onion
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1 tablespoon freshly squeezed lime juice
1 pound flank steak, (cut into thin strips)
2 teaspoons chili powder
1 teaspoon ground coriander
1/2 teaspoon dried oregano
2 teaspoons vegetable or canola oil
1 cup thinly sliced red onion
1 medium green bell pepper, (seeded and thinly sliced)
1 medium jalapeno pepper, (seeded and thinly sliced)
2 teaspoons Worcestershire sauce
3/4 teaspoon salt
1 medium tomato, (cut into 8 wedges)
8 taco-sized flour tortillas
8 lime wedges

Steps:

  • Combine the salsa ingredients in a bowl; toss to combine and set the salsa aside.
  • In a separate bowl, combine the steak, chili powder, coriander and oregano; turn to coat the meat. Heat the oil in a large nonstick skillet over medium-high heat. Add the steak, onion, bell pepper, jalapeño, Worcestershire sauce and salt. Cook, stirring occasionally, 6 minutes. Remove from the heat.
  • Warm the tortillas in the oven or the microwave. Scoop some of the beef mixture in a strip down the center of each tortilla. Top with mango salsa and a tomato slice. Serve with a wedge of lime for squeezing. Add additional toppings such as sour cream, cheese and guacamole, as desired.

Nutrition Facts : ServingSize 1 serving (2 fajitas), Calories 402 kcal, Carbohydrate 48 g, Protein 31 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 68 mg, Sodium 709 mg, Fiber 5 g, Sugar 13 g

BEEF AND MANGO FAJITAS



Beef and Mango Fajitas image

From a Wal-Mart Recipe card. Savory and sweet, these fajitas are sure to please. Cook time does not include time to marinade

Provided by Tee Lee

Categories     Mango

Time 30m

Yield 8 fajitas, 8 serving(s)

Number Of Ingredients 8

1 lb beef sirloin steak, trimmed of fat
1/4 cup olive oil
1/4 cup lime juice
2 tablespoons fajita seasoning mix
1 tablespoon fresh oregano, chopped
1 cup red onion, thinly sliced
8 (8 inch) flour tortillas
2 cups mangoes, sliced

Steps:

  • Place steak in a ziploc bag.
  • Stir together oil, lime juice, fajita seasoning and oregano, reserving 2 tablespoons.
  • Pour remaining mixture into bag with meat.
  • Refrigerate for 4-24 hours, turning bag occasionally.
  • Preheat grill to medium.
  • Place onions on an 18-inch square of aluminum foil.
  • Drizzle with reserved lime mixture.
  • Bring up two opposite sides of the foil and seal with a double fold.
  • Fold remaining ends to completely enclose, leaving space for steam to expand.
  • Wrap tortillas tightly in aluminum foil.
  • Drain steaks and discard marinade.
  • Grill steak for 14-18 minutes for medium-rare (or longer to desired doneness).
  • Add package of onions to grill during the last 10 minutes of grilling.
  • Add wrapped tortillas to grill during the last 5 minutes of grilling.
  • Thinly slice meat and serve with onions and sliced mango in warm tortillas.

Nutrition Facts : Calories 400.6, Fat 20.4, SaturatedFat 5.7, Cholesterol 38, Sodium 387.9, Carbohydrate 38.5, Fiber 2.8, Sugar 8.2, Protein 15.9

CHICKEN AND BEEF FAJITAS



Chicken and Beef Fajitas image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h10m

Yield 15 servings

Number Of Ingredients 45

1/2 cup olive oil
1/4 cup chili powder
3 tablespoons Worcestershire sauce
1 tablespoon ground cumin
1/2 teaspoon red pepper flakes
3 cloves garlic, minced
Juice of 3 limes
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon black pepper
3 pounds boneless, skinless chicken breasts
3 pounds skirt steak
5 plum (Roma) tomatoes
3 jalapeno peppers
1/2 large (or 1 small) onion
1 bunch fresh cilantro
1/2 lime
Salt
2 medium onions, halved and sliced
1 green bell pepper, seeded and sliced into strips
1 green bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 orange bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 red bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
1 yellow bell pepper, seeded and sliced into strips
2 tablespoons olive oil
Salt and freshly ground black pepper
30 to 40 flour tortillas
Fiesta Beans, recipe follows
1 pound grated Cheddar cheese
One 8-ounce container sour cream
5 limes, sliced into wedges
2 pounds dried pinto beans
6 cloves garlic, minced
2 green bell peppers, seeded and diced
2 orange bell peppers, seeded and diced
2 red bell peppers, seeded and diced
1 onion, diced
1 ham hock (or 6 slices thick-cut bacon, cut into pieces)
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper

Steps:

  • For the marinade: In a blender, combine the olive oil, chili powder, Worcestershire, cumin, red pepper flakes, garlic and lime juice. Next add the sugar, salt and pepper and blend the marinade until it's totally combined and smooth.
  • For the meat: Place the chicken and beef in separate 2-quart baking dishes or large resealable plastic storage bags. Pour the marinade over the chicken and beef and rub the marinade all over the meat. Give your hands a good wash, and then cover the dishes with plastic wrap and let them marinate in the fridge for 4 to 6 hours.
  • For the pico de gallo: Chop the tomatoes, jalapenos and onion into a very small dice. (Leave the seeds in your jalapenos for a hotter pico. Adjust the amount of jalapenos to your preferred temperature.) Next, chop up a nice-sized bunch of cilantro. Just remove and discard the long leafless stems before chopping. No need to remove the leaves from the stems completely. Place all of these ingredients together in a bowl and give it a good stir. Squeeze the juice of half a lime into the bowl. Add salt to taste and stir again.
  • For the fajita vegetables: Throw the onions and bell peppers into a bowl and toss with the olive oil and some salt and pepper.
  • When ready to cook, preheat the grill to high heat.
  • Cook the chicken on both sides until completely cooked through (or to an internal temperature of 165 degrees F), about 4 minutes per side. Remove it to a platter to rest for 5 to 10 minutes.
  • Grill the beef on both sides until completely cooked through, about 5 minutes in total. Remove it to a platter to rest for 5 to 10 minutes.
  • Tip the fajita vegetables into a grill basket and grill until cooked, tossing occasionally, about 10 minutes.
  • To put it all together: Pile the veggies on a platter. Slice the chicken and beef.
  • For the fixins: Wrap the tortillas in foil and warm through on the grill. Serve the chicken, beef and veggies with the warm tortillas, Fiesta Beans, grated cheese, sour cream, lime wedges and pico de gallo.
  • Place the beans in a large bowl and cover them with cold water. Set them aside and let them soak for 5 to 6 hours or overnight.
  • Drain and rinse the beans, and then place them in a large pot. Add the garlic, green, orange and red bell peppers and the onions. Cover them with about an inch of water, and then add the ham hock or bacon. Next add the chili powder, cumin, salt and pepper. Stir to combine, and then bring the mixture to a boil. Reduce the heat to low and simmer the beans until tender, about 2 hours. Check the liquid level about halfway through the cooking process; if you'd prefer the beans to be less soupy, you can ladle off about a third of the cooking liquid.

MANGO SALSA STEAK FAJITAS



Mango Salsa Steak Fajitas image

Try these delicious steak tacos with vibrant mango salsa for a real treat!

Provided by Old El Paso

Categories     Trusted Brands: Recipes and Tips     Old El Paso®

Time 30m

Yield 4

Number Of Ingredients 9

1 tablespoon vegetable oil
1 (1 ounce) package Old El Paso® taco seasoning mix
1 (1 1/4 pound) flank steak, trimmed of excess fat
8 (6 inch) Old El Paso® flour tortillas for soft tacos & fajitas
2 ripe medium mangoes, seed removed, peeled and diced
Juice of 1 medium lime
1 jalapeno chile, seeded, chopped
¼ cup chopped red onion
¼ cup chopped fresh cilantro leaves

Steps:

  • Heat oven to 400 degrees F. Line cookie sheet with foil.
  • In 10-inch skillet, heat oil over high heat. Sprinkle taco seasoning mix over flank steak, pressing to coat. Brown steak in oil on both sides. Place steak on cookie sheet. Roast until meat thermometer inserted in center of steak reads 135 degrees F. Remove from oven, and let rest 10 minutes.
  • Meanwhile, in large bowl, mix salsa ingredients. Refrigerate until ready to serve.
  • Cut steak into thin slices. Place 2 or 3 slices steak on each tortilla. Top with salsa. Roll up tortillas.

Nutrition Facts : Calories 391.2 calories, Carbohydrate 46.5 g, Cholesterol 31.2 mg, Fat 13.9 g, Fiber 3.2 g, Protein 21.6 g, SaturatedFat 3.9 g, Sodium 1067.6 mg, Sugar 13 g

FANTASTIC BEEF FAJITAS



Fantastic Beef Fajitas image

The first time I made these, my family couldn't get enough, so the next time I made a double batch. This is a favorite for me because it comes together so fast. It would be great for entertaining, too. -Marla Brenneman, Goshen, Indiana

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 16

1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips
MARINADE:
3 tablespoons canola oil
2 tablespoons lemon juice
1 teaspoon dried oregano
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
FAJITAS:
1/2 medium onion, sliced
1 medium sweet red pepper, sliced into thin strips
2 tablespoons canola oil, divided
8 flour tortilla shells, warmed
2 avocados, peeled and sliced
Salsa
Sour cream

Steps:

  • In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times. , Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp-tender; remove from pan. Pat steak strips dry with paper towels. Add remaining oil and saute meat until no longer pink, about 4 minutes. Return vegetables to pan and heat through. , To assemble, place a spoonful of meat and vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling.

Nutrition Facts : Calories 731 calories, Fat 38g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 674mg sodium, Carbohydrate 64g carbohydrate (2g sugars, Fiber 9g fiber), Protein 35g protein.

BEEF FAJITAS



Beef Fajitas image

This yummy steak filling is sure to tingle your taste buds. It's easy to make ahead and when ready, it cooks quickly for a filling meal. Optional: serve with shredded lettuce or any condiments of your choice.

Provided by CookingQueen

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h30m

Yield 4

Number Of Ingredients 12

¼ cup olive oil
1 lime, juiced
3 tablespoons chopped fresh cilantro
2 tablespoons finely chopped onion
3 cloves garlic, finely chopped
1 ½ teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground black pepper
2 (8 ounce) boneless New York strip steaks, cut into thin strips
8 (6 inch) white corn tortillas, or more as needed
1 (8 ounce) jar salsa
1 (8 ounce) package shredded Mexican cheese blend

Steps:

  • Whisk olive oil, lime juice, cilantro, onion, garlic, cumin, salt, and black pepper in a bowl, and pour into a resealable plastic bag. Add steak strips, coat with the marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator for 4 hours to overnight.
  • Heat a large skillet over medium heat; cook and stir beef in hot skillet until all liquid is absorbed, 15 to 20 minutes.
  • Serve cooked beef with tortillas, salsa and Mexican cheese blend.

Nutrition Facts : Calories 698.6 calories, Carbohydrate 31.3 g, Cholesterol 120.6 mg, Fat 42.3 g, Fiber 4.6 g, Protein 49.8 g, SaturatedFat 18.3 g, Sodium 1450.5 mg, Sugar 2.6 g

SHEET PAN BEEF FAJITAS



Sheet Pan Beef Fajitas image

Treat your family to fajita night with this simple sheet pan beef fajita recipe. A deliciously seasoned flank steak cooks in the oven alongside onions and bell peppers, and is ready in no time to be served on warm tortillas with your favorite toppings, such as avocado, sour cream, and pico de gallo.

Provided by NicoleMcmom

Time 40m

Yield 6

Number Of Ingredients 11

2 medium bell peppers, sliced
1 medium onion, sliced
1 tablespoon olive oil, divided
1 ½ teaspoons salt, divided
1 teaspoon chili powder, divided
¾ teaspoon garlic powder
¾ teaspoon ground black pepper, divided
½ teaspoon ground cumin, divided
1 (1 1/2-pound) flank steak
2 medium limes, quartered
6 (6 inch) flour tortillas, warmed

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C). Line a sheet pan with foil.
  • Combine bell peppers, onion, 2 teaspoons oil, 3/4 teaspoon salt, 1/2 teaspoon chili powder, garlic powder, 1/4 teaspoon pepper, and 1/4 teaspoon cumin on the prepared pan; toss to coat. Spread veggie mixture around the sides of the pan creating a space in the center.
  • Place flank steak in center of pan and brush with remaining 1 teaspoon oil. Sprinkle steak with remaining salt, chili powder, pepper, and cumin and rub to evenly coat.
  • Bake in the preheated oven until veggies are tender and browned around the edges and steak is beginning to firm and is hot and slightly pink in the center, 12 to 14 minutes, or to desired degree of doneness. An instant-read thermometer inserted into the center of the steak should read 140 degrees F (60 degrees C) for medium.
  • Transfer steak to a cutting board and rest, 5 to 10 minutes.
  • Thinly slice steak and return to the sheet pan. Add lime wedges and serve with tortillas.

Nutrition Facts : Calories 240.3 calories, Carbohydrate 23.1 g, Cholesterol 26.9 mg, Fat 9 g, Fiber 2.9 g, Protein 17.1 g, SaturatedFat 2.7 g, Sodium 819.6 mg, Sugar 2.8 g

MELT-IN-YOUR-MOUTH BEEF FAJITAS



Melt-in-Your-Mouth Beef Fajitas image

I love a good fajita but have never been satisfied with most restaurants I've gone to. I've come up with a basic recipe you can build from that is awesome in itself. Give it a try! The meat is key in a good fajita. It must melt in your mouth along with all the other fixins you put into the tortilla. Serve fajitas in warm tortillas topped with fresh guacamole, garden salsa, and fresh cilantro.

Provided by Chef Jeff

Categories     World Cuisine Recipes     Latin American     Mexican

Time 10h50m

Yield 4

Number Of Ingredients 21

1 flank steak
¼ cup shichimi togarashi
¼ cup orange juice
¼ cup low-sodium soy sauce
2 tablespoons lime juice
½ orange, zested
½ lime, zested
1 tablespoon cornstarch
1 tablespoon chili powder, or more to taste
1 teaspoon kosher salt
1 teaspoon smoked paprika
1 teaspoon brown sugar
1 teaspoon cayenne pepper
1 teaspoon red pepper flakes
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon ground cumin
1 tablespoon olive oil
1 onion, cut into slices and separated
1 red bell pepper, cut into thin strips
¾ cup water

Steps:

  • Flatten flank steak slightly with a meat mallet. Rub shichimi togarashi into both sides of steak, wrap the steak in plastic wrap, and refrigerate for 8 hours or overnight.
  • Combine orange juice, soy sauce, lime juice, orange zest, and lime zest together in a resealable plastic bag. Remove flank steak from plastic wrap and place the steak in the resealable plastic bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.
  • Preheat an outdoor grill for high heat, and lightly oil the grate.
  • Remove steak from marinade and pour marinade into a small bowl.
  • Cook steak on the preheated grill, basting with the marinade every 5 minutes, until it starts to firm and is seared on the outside and reddish-pink and juicy in the center, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C).
  • Cut steak in half lengthwise and cut across the grain into thin slices.
  • Whisk cornstarch, chili powder, salt, paprika, brown sugar, cayenne pepper, red pepper flakes, onion powder, garlic powder, and ground cumin together in a bowl.
  • Heat oil in a large skillet over medium-high heat. Saute onion and red bell pepper in hot oil until soft, 5 to 10 minutes. Add sliced steak, chili powder mixture, and water to the skillet. Cook until sauce thickens and meat is glossy, 3 to 5 minutes.

Nutrition Facts : Calories 233.6 calories, Carbohydrate 16.9 g, Cholesterol 30.6 mg, Fat 10.7 g, Fiber 4.2 g, Protein 19.4 g, SaturatedFat 3.1 g, Sodium 1070.5 mg, Sugar 6.3 g

SHEET PAN CHICKEN MANGO FAJITAS



Sheet Pan Chicken Mango Fajitas image

Chicken tenders, cubed mango, and sliced peppers are tossed with lime juice, agave, and olive oil to make these quick, tasty sheet pan fajitas.

Provided by Fioa

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted     Breasts

Time 40m

Yield 6

Number Of Ingredients 15

cooking spray
1 ½ pounds chicken tenders, halved lengthwise
2 tablespoons olive oil
3 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon garlic powder
¾ teaspoon salt
¼ teaspoon ground black pepper
2 cups cubed mango
1 red onion, sliced
1 red bell pepper, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
2 tablespoons agave nectar
2 tablespoons lime juice
12 (6 inch) corn tortillas, warmed

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with cooking spray.
  • Combine chicken, olive oil, chili powder, cumin, garlic powder, salt, and pepper in a bowl. Add mango, onion, peppers, agave, and lime juice; toss until fully coated. Spread 1/2 of the chicken mixture in a single layer on each baking sheet.
  • Bake in the preheated oven until chicken is no longer pink, about 10 minutes. Turn on oven's broiler and place baking sheets about 6 inches from the heat source; broil chicken until golden, 3 to 5 minutes. Serve over warm tortillas.

Nutrition Facts : Calories 362 calories, Carbohydrate 43.6 g, Cholesterol 64.6 mg, Fat 9.4 g, Fiber 6.3 g, Protein 27.8 g, SaturatedFat 1.7 g, Sodium 388.4 mg, Sugar 16 g

BEEF FAJITAS



Beef Fajitas image

Provided by Marian Burros

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 10

6 ounces flank steak
8 ounces whole onion or 7 ounces chopped ready-cut onion (1 2/3 cups)
16 ounces whole yellow and red peppers or 14 ounces ready-cut chopped peppers (4 cups)
1 teaspoon ground cumin
1/8 teaspoon salt
Freshly ground black pepper
4 whole wheat no-fat tortillas, if available, or white-flour tortillas
1/2 small avocado to yield 4 small slices
1/2 cup nonfat yogurt
Salsa (see recipe)

Steps:

  • Grind beef and saute in its own fat in a medium-hot nonstick skillet. Stir often to break up.
  • Chop whole onion and add to beef, cooking until onion softens.
  • Chop whole peppers and add to onion with cumin. Continue cooking until all the vegetables are soft. Season with salt and pepper.
  • Wrap two tortillas in aluminum foil and heat in toaster oven for 3 to 5 minutes at 400 degrees.
  • Chop avocado.
  • To assemble, spoon 1/4 of beef mixture down the center of each heated tortilla. Top each with 1/4 of the yogurt, 1/4 of the avocado and a couple spoonfuls of salsa. Roll up and serve. Heat remaining two tortillas while eating the first two and repeat the filling with remaining ingredients. Serve any extra salsa on the side.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 9 grams, Carbohydrate 55 grams, Fat 15 grams, Fiber 13 grams, Protein 29 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 20 grams

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13 BEST SHAVED BEEF RECIPES - COOKINGCHEW.COM
2022-05-25 11. Stir Fry Pepper Steak. Pepper Steak has always been a staple in Chinese delis and Chinese-American food hubs. This part-salty, part-spicy, and part-savory dish often pair shaved beef with bamboo shoots and green and red bell peppers, all doused in soy sauce and cornstarch for a thicker consistency.
From cookingchew.com
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10 BEST GROUND BEEF FAJITAS RECIPES | YUMMLY
2022-05-12 tortillas, onion, oil, dry mustard, salt, lime juice, ground beef and 5 more
From yummly.com
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SWEET MANGO FAJITAS RECIPE - MEXICAN RECIPES - OLD EL PASO
Throw the sugar, water, red chilli, lime juice and zest into a small pan and get it on a hob at a low heat. Keep stirring it until all the sugar has dissolved. Then turn up the heat, bringing to the boil and simmer for 10 minutes until its smooth and syrupy. Leave to cool slightly. Grab the chopped mango, toss it in a bowl and drizzle over the ...
From oldelpaso.co.uk
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GRILLED BEEF FAJITA SALAD WITH MANGO PICO DE GALLO
2019-05-06 Instructions. Pat steak dry with paper towels and rub all over with 1 tablespoon olive oil and salt and pepper. Toss sweet peppers, onion, and garlic with remaining 1 tablespoon oil. Heat a grill to medium-high then cook steak 2-3 minutes on each side, turning once until golden. Transfer to a cutting board to rest.
From wholeandheavenlyoven.com
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BEEF FAJITA SALAD WITH MANGO-SERRANO VINAIGRETTE
Keep warm. Meanwhile, prepare Vinaigrette. Cut grilled mangos into 3/4-inch pieces. Combine 1/2 cup mango, lime juice, water and serrano peppers in food processor container. Cover; process until smooth. With motor running, slowly add oil through opening in cover, processing until well blended.
From wabeef.org
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STEAK FAJITAS WITH MANGO SALSA - ECLECTIC RECIPES
2014-03-24 For the Fajitas: 2 - 20 oz packages Old El Paso Steak Fajitas Corn or Flour Tortillas. For the salsa: 1 cups frozen mango chunks 1/2 cup peeled, diced cucumber 1/3 cup diced green onion 1 small jalapeno pepper, diced (substitute bell pepper for mild) the juice of 1/2 lime 1/3 cup roughly chopped cilantro leaves Salt and pepper
From eclecticrecipes.com
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BEEF FAJITAS & EASY RECIPE - OLD EL PASO
Add beef strips; stir to coat. Cover; refrigerate 30 minutes to marinate, stirring occasionally. Spray 12-inch nonstick skillet with cooking spray. Heat over medium-high heat until hot. Add beef and marinade; cook and stir 2 minutes. Add onion and bell pepper; cook and stir 3 to 4 minutes or until vegetables are crisp-tender and beef is no ...
From oldelpaso.ca
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