Air-Fried Steak Fajitas
- 15m Prep Time
- 20m Cook Time
- 35m Ready In
Sizzling steak fajitas made entirely in the air fryer. Skirt steak and colorful peppers are seasoned with lime, cumin, and ancho chile powder, then air-fried to perfection. Serve in warm tortillas with sour cream and fresh cilantro.
Ingredients
- 1 large red bell pepper quartered lengthwise, then sliced crosswise
- 1 large yellow pepper quartered lengthwise, then sliced crosswise
- 1 large red onion sliced ¼ inch thick
- 9.86 ml grated lime zest
- 29.6 ml lime juice
- lime wedges for serving
- 1.23 ml ground cumin
- 14.8 ml canola oil
- 9.86 ml canola oil
- 2.46 ml granulated garlic divided
- Kosher salt
- pepper
- 340 g skirt steak cut into 4-inch pieces
- hanger steak halved
- 4.93 ml ancho chile powder
- 59.1 ml fresh cilantro chopped
- fresh cilantro for serving
- 8 6-inch flour tortillas warmed
- sour cream for serving
Nutrition (per serving, estimated)
Estimated based off 12 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 167 mg
- Iron: 4.31 mg
- Magnesium: 37 mg
- Phosphorus: 232 mg
- Potassium: 381 mg
- Zinc: 0.8 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 9.86 ml grated lime zest
- 29.6 ml lime juice
- 1.23 ml ground cumin
- 14.8 ml canola oil
- 9.86 ml canola oil
- Kosher salt
- pepper
- 4.93 ml ancho chile powder
Prepare
- 1 large red bell pepper, quartered lengthwise, then sliced crosswise
- 1 large yellow pepper, quartered lengthwise, then sliced crosswise
- 1 large red onion, sliced ¼ inch thick
- lime wedges, for serving
- 2.46 ml granulated garlic, divided
- 340 g skirt steak, cut into 4-inch pieces
- Halve hanger steak
- Chop 59.1 ml fresh cilantro
- fresh cilantro, for serving
- 8 6-inch flour tortillas, warmed
- sour cream, for serving
Let's Cook
-
Step 1.
In a large bowl, toss the sliced peppers, sliced onion, lime zest, lime juice, cumin, 1 tablespoon canola oil, ¼ teaspoon granulated garlic, ½ teaspoon salt, and ¼ teaspoon pepper until well combined.
-
Step 2.
Air-fry the vegetable mixture at 400°F, shaking the basket occasionally, for 10 minutes.
-
Step 3.
While the vegetables are cooking, rub the steak pieces with the remaining 2 teaspoons canola oil, then season with the ancho chile powder, remaining ¼ teaspoon granulated garlic, ½ teaspoon salt, and ½ teaspoon pepper.
-
Step 4.
After 10 minutes, push the vegetables to one side of the air fryer basket and add the seasoned steak to the other side. Air-fry at 400°F, flipping the steak once, until desired doneness, about 10 minutes for medium-rare.
-
Step 5.
Transfer the steak to a cutting board and let rest for at least 5 minutes before slicing. Meanwhile, toss the cooked vegetables with the chopped cilantro.
-
Step 6.
Slice the rested steak against the grain into thin strips. Fill warmed tortillas with the steak and vegetable mixture, top with sour cream, sprinkle with additional cilantro, and serve with lime wedges.