Lime Marinated Beef Fajitas with Seasoned Sour Cream

from ButterYum
makes 8 


  • 2 pounds Beef, Milanesa Cut (top round or sirloin sliced 1/8-inch thick)
  • lime marinade (below)
  • seasoned sour cream (below)
  • 2 onions, sliced
  • 2 bell peppers, sliced
  • shredded cheese (cheddar, colby, etc)
  • 8 flour tortillas, 8-inches in diameter
  • salt and pepper to taste
  • Fresh Cilantro, chopped (optional)
  • Scallions, sliced (optional)

Lime Marinade (whisk together; reserve 2 tablespoons to make the seasoned sour cream)

  • 1/4 cup fresh lime juice (2-3 limes)
  • 1/4 cup canola oil
  • 1 1/2 teaspoons seasoned salt
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons ground cumin
  • 1 clove garlic, minced
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika

Seasoned Sour Cream (whisk together; reserve until you're ready to assemble the fajitas)

  • 1 cup sour cream
  • 2 tablespoons reserved lime marinade


  1. Place the thinly sliced beef into a gallon size zip-top bag. 
  2. Whisk the marinade ingredients together and pour over beef (don't forget to reserve 2 tablespoons to make the seasoned sour cream); seal bag closed and massage the marinade into the beef. Marinade for 30 minutes, turning the bag once or twice.
  3. Meanwhile, caramelize the onions and peppers in a couple of tablespoons of canola oil and a little salt and pepper over low to medium heat; stirring frequently. This process will take about 30-40 minutes.
  4. Remove the beef from the marinade; sprinkle very lightly with salt and pepper. 
  5. Grill for about 2 minutes per side - this can be done on an outside grill, or in a grill pan on the stove top. 
  6. Slice beef, across the grain, into 1/4-inch strips.
  7. Assemble the fajitas by placing 2 tablespoons of seasoned sour cream down the center of a tortilla; top with 1/8 the beef strips and 1/8 the caramelized onions and peppers. Top with cheese, and optional cilantro and/or scallions; roll and eat.