Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Mama’s Fab-u-lous Fajitas Recipe
Mama's Fab-u-lous Fajitas represent a finally perfected fajita recipe that truly doesn't get any better than this for ultimate fajita satisfaction served in warm tortillas. This refined recipe reflects years of perfection resulting in fajitas that achieve ideal balance of flavors, textures, and presentation. The fabulous designation accurately describes results that consistently exceed expectations while the perfected status means these represent the pinnacle of homemade fajita achievement.
My fajita recipe is finally perfected, it’s fabulous. It doesn’t get any better than this, for sure! Serve in tortillas with picante sauce or salsa, sour cream, cilantro, and maybe guacamole.
Prep Time:
10 mins
Cook Time:
15 mins
Additional Time:
35 mins
Total Time:
1 hr
Servings:
12
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Ingredients
¼ cup lime juice
¼ cup chopped fresh cilantro
2 tablespoons olive oil
½ jalapeño chile pepper, seeded and minced
2 cloves garlic, minced
1 teaspoon ground cumin
1 ½ pounds beef skirt steak, sliced against the grain into ½ -inch strips
3 red bell peppers, cut into ½ -inch strips
1 yellow onion, cut into ½ -inch strips
2 teaspoons vegetable oil, divided, or as needed
Directions
Whisk lime juice, cilantro, olive oil, jalapeño, garlic, and cumin together in a large glass or ceramic bowl until well combined. Add skirt steak, bell peppers, and onion; toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, 30 minutes to 2 hours.
Remove steak, bell peppers, and onion from marinade and shake off excess; discard remaining marinade.
Heat 1 teaspoon vegetable oil in a large skillet over high heat until oil shimmers. Add steak; cook and stir until browned on all sides and still pink in center, about 3 minutes per side. Transfer steak to a plate, tent with aluminum foil, and rest for 5 minutes.
Meanwhile, heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add bell peppers and onion; cook until just tender but still crisp to the bite, 5 to 6 minutes. Return steak to the skillet; cook and stir until heated through.
Cook’s Note
You can use any color bell peppers.
You can use flank steak, carne asada, or chicken instead of skirt steak.
Editor’s Note:
The nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts (per serving)
| 112 | Calories |
| 7g | Fat |
| 4g | Carbs |
| 7g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 112 | |
| % Daily Value * | |
| Total Fat 7g | 9% |
| Saturated Fat 2g | 11% |
| Cholesterol 18mg | 6% |
| Sodium 20mg | 1% |
| Total Carbohydrate 4g | 2% |
| Dietary Fiber 1g | 4% |
| Total Sugars 2g | |
| Protein 7g | 15% |
| Vitamin C 42mg | 46% |
| Calcium 12mg | 1% |
| Iron 1mg | 7% |
| Potassium 191mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
