Mexican Beef Fajitas with Sweet Peppers & Lime Crème Fraîche

Mexican Beef Fajitas

with Sweet Peppers & Lime Crème Fraîche

40 MIN
2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

It’s fajita night, chefs! We’re cooking up our own savory filling of sautéed thin-sliced beef, onion, and sweet peppers, then tossing it all in a smoky blend of Mexican spices. (If you have one, feel free to cook your filling in a cast iron pan, which helps give the beef its delicious sear.) Sides of rice and lime crème fraîche are perfect for adding along with the beef and vegetables to fill warm corn tortillas—served separately, so you can customize your fajitas just the way you like.

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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients & make the lime crème fraîche:
1 Prepare the ingredients & make the lime crème fraîche:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stem ends of the peppers. Halve lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of 1 lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter both limes. In a bowl, combine the crème fraîche and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper to taste.

Make the lime rice:
2 Make the lime rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the lime zest; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Brown the beef:
3 Brown the beef:

While the rice cooks, using your hands, separate the sliced beef and pat dry with paper towels. Season with salt and pepper; toss to coat. In a large, high-sided pan (or cast iron pan, if you have one), heat a drizzle of olive oil on high until hot. Add the seasoned beef in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and almost cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables:
4 Cook the vegetables:

While the rice continues to cook, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.

Warm the tortillas:
5 Warm the tortillas:

While the vegetables cook, stack the tortillas on a large piece of aluminum foil; tightly wrap around the tortillas. Carefully place directly onto the oven rack; warm 5 to 7 minutes, or until heated through. Remove from the oven and carefully unwrap; transfer to a serving dish.

Make the filling & plate your dish:
6 Make the filling & plate your dish:

Add the spice blend to the pan of cooked vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until most of the water has cooked off. Add the browned beef; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and cooked through. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste. Transfer the filling to a serving dish; garnish with the cilantro. Serve with the lime rice, warmed tortillas, lime crème fraîche, and remaining lime wedges on the side. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients & make the lime crème fraîche:

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and thinly slice the onion. Cut off and discard the stem ends of the peppers. Halve lengthwise; remove and discard the ribs and seeds. Thinly slice lengthwise. Peel and roughly chop the garlic. Roughly chop the cilantro leaves and stems. Using a peeler, remove the green rind of 1 lime, avoiding the white pith; mince the rind to get 2 teaspoons of zest (or use a zester). Quarter both limes. In a bowl, combine the crème fraîche and the juice of 2 lime wedges. Drizzle with olive oil and season with salt and pepper to taste.

2 Make the lime rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff the cooked rice with a fork. Stir in the lime zest; season with salt and pepper to taste. Transfer to a serving dish and set aside in a warm place.

Make the lime rice:
Brown the beef:
3 Brown the beef:

While the rice cooks, using your hands, separate the sliced beef and pat dry with paper towels. Season with salt and pepper; toss to coat. In a large, high-sided pan (or cast iron pan, if you have one), heat a drizzle of olive oil on high until hot. Add the seasoned beef in a single, even layer. Cook, without stirring, 2 to 3 minutes, or until browned. Continue to cook, stirring constantly, 30 seconds to 1 minute, or until browned and almost cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables:

While the rice continues to cook, add a drizzle of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the onion and season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until slightly softened. Add the peppers and garlic; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until slightly softened.

Cook the vegetables:
Warm the tortillas:
5 Warm the tortillas:

While the vegetables cook, stack the tortillas on a large piece of aluminum foil; tightly wrap around the tortillas. Carefully place directly onto the oven rack; warm 5 to 7 minutes, or until heated through. Remove from the oven and carefully unwrap; transfer to a serving dish.

6 Make the filling & plate your dish:

Add the spice blend to the pan of cooked vegetables. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add ¼ cup of water; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until most of the water has cooked off. Add the browned beef; cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined and cooked through. Turn off the heat. Stir in the juice of 2 lime wedges; season with salt and pepper to taste. Transfer the filling to a serving dish; garnish with the cilantro. Serve with the lime rice, warmed tortillas, lime crème fraîche, and remaining lime wedges on the side. Enjoy!

Make the filling & plate your dish:
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