Beef Fajitas

In a mixing bowl, whisk together lime juice, olive oil, minced garlic, cumin, and chili powder. Add the sliced beef, toss to coat evenly, and let marinate for at least 15 minutes at room temperature (or up to 8 hours refrigerated).

Heat a large skillet or griddle over medium-high heat until very hot. Working in batches to avoid crowding, cook the marinated beef for 2–3 minutes per side until browned and cooked through. Transfer to a plate and set aside.

In the same skillet, add a touch more oil if needed. Add the sliced bell peppers and onion, cooking for 4–6 minutes, stirring occasionally, until softened and lightly charred. Season with salt and pepper to taste.

Warm the tortillas in a dry skillet or directly over a gas flame for 20–30 seconds per side. Return the cooked beef to the skillet with the vegetables and toss gently to combine and warm through.

Transfer the beef and vegetable mixture to a serving platter. Serve warm tortillas alongside, with lime wedges, fresh cilantro, and sour cream (or your choice of toppings). Let each person build their own fajita.