Steak Fajitas with Guacamole & Roasted Zucchini Rounds

Steak Fajitas

with Guacamole & Roasted Zucchini Rounds

Group Created with Sketch. 30 min
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
500 Calories Or Less
All of these delicious recipes come in at 500 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    4 Servings
  • icon-nutrition Created with Sketch. Est. 595 Cals/serving

In the 1930s, the fajita—a savory tortilla wrap of beef and vegetables—was born in the Texas ranch lands. There, the Mexican vaqueros (“cowboys” in Spanish) would prepare the simple, satisfying meal over an open campfire. Well, we’re bringing the Tex-Mex standard into your kitchen with this gourmet spin. Our fajitas are made with sliced steak, sautéed bell peppers and authentic spices, and we’re serving them with zesty guacamole and crispy, roasted zucchini rounds. Just wrap them up and enjoy, chefs!

Get Cooking
fresh
ingredients
Steak Fajitas with Guacamole & Roasted Zucchini Rounds
Title
  • 1 lb Stir-Fry Cut Beef
  • 8 Corn Tortillas
  • 2 Green Bell Peppers
  • 2 Zucchinis
  • 1 Avocado
  • 1 Lime
  • 1 Yellow Onion
  • 1 large bunch Cilantro
  • 2 oz Queso Fresco
  • 2 Tbsps Tomato Paste
  • 1 Tbsp Steak Fajita Spice Blend (Chipotle Chile Powder, Cumin, Mexican Oregano & Garlic Powder)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the stems, ribs and seeds of the bell peppers; thinly slice the bell peppers. Cut the zucchinis into ½-inch-thick rounds. Quarter the lime. Peel, halve and thinly slice the onion. Pick the cilantro off the stems; discard the stems. Crumble the queso fresco.

Roast the zucchinis:
2 Roast the zucchinis:

Place the zucchinis on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish.

Cook the bell peppers & onion:
3 Cook the bell peppers & onion:

While the zucchinis roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the bell peppers, onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until fragrant and thoroughly combined. Add ¼ cup of water and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 30 to 45 seconds, or until well combined. Season with salt and pepper to taste. Transfer to a serving dish; loosely cover with foil and set aside in a warm place. Wipe out the pan.

Make the guacamole:
4 Make the guacamole:

While the zucchinis continue to roast and the bell peppers and onion cook, halve, pit and peel the avocado. Transfer to a medium bowl. Using a fork, mash the avocado just until smooth. Stir in half the cilantro (roughly chopping just before adding) and the juice of 2 lime wedges; season with salt and pepper to taste. Transfer to a serving dish.

Cook the beef:
5 Cook the beef:

While the zucchinis finish roasting, pat the beef dry with paper towels. Season with salt, pepper and the remaining spice blend. In the same pan used to cook the bell peppers and onion, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer and cook, stirring occasionally, 4 to 6 minutes, or until cooked through. Transfer to the serving dish of cooked bell peppers and onion; loosely cover with foil and set aside in a warm place.

Warm the tortillas & serve your dish:
6 Warm the tortillas & serve your dish:

Stack the tortillas on a large piece of foil; wrap the foil around the tortillas. Place directly onto the oven rack and heat 2 to 3 minutes, or until warmed through. Carefully remove from the oven; unwrap and discard the foil. Transfer the warmed tortillas to the serving dish of cooked bell peppers, onion and beef. Garnish the cooked bell peppers, onion and beef and roasted zucchinis with the queso fresco and remaining cilantro and lime wedges. Serve with the guacamole on the side. Enjoy!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Cut out and discard the stems, ribs and seeds of the bell peppers; thinly slice the bell peppers. Cut the zucchinis into ½-inch-thick rounds. Quarter the lime. Peel, halve and thinly slice the onion. Pick the cilantro off the stems; discard the stems. Crumble the queso fresco.

2 Roast the zucchinis:

Place the zucchinis on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in a single, even layer and roast 18 to 20 minutes, or until browned and tender when pierced with a fork. Transfer to a serving dish.

Roast the zucchinis:
3 Cook the bell peppers & onion:

While the zucchinis roast, in a large pan, heat 1 tablespoon of olive oil on medium-high until hot. Add the bell peppers, onion and half the spice blend; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until fragrant and thoroughly combined. Add ¼ cup of water and cook, stirring frequently and scraping up any browned bits from the bottom of the pan, 30 to 45 seconds, or until well combined. Season with salt and pepper to taste. Transfer to a serving dish; loosely cover with foil and set aside in a warm place. Wipe out the pan.

4 Make the guacamole:

While the zucchinis continue to roast and the bell peppers and onion cook, halve, pit and peel the avocado. Transfer to a medium bowl. Using a fork, mash the avocado just until smooth. Stir in half the cilantro (roughly chopping just before adding) and the juice of 2 lime wedges; season with salt and pepper to taste. Transfer to a serving dish.

Cook the beef:
5 Cook the beef:

While the zucchinis finish roasting, pat the beef dry with paper towels. Season with salt, pepper and the remaining spice blend. In the same pan used to cook the bell peppers and onion, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned beef in a single, even layer and cook, stirring occasionally, 4 to 6 minutes, or until cooked through. Transfer to the serving dish of cooked bell peppers and onion; loosely cover with foil and set aside in a warm place.

6 Warm the tortillas & serve your dish:

Stack the tortillas on a large piece of foil; wrap the foil around the tortillas. Place directly onto the oven rack and heat 2 to 3 minutes, or until warmed through. Carefully remove from the oven; unwrap and discard the foil. Transfer the warmed tortillas to the serving dish of cooked bell peppers, onion and beef. Garnish the cooked bell peppers, onion and beef and roasted zucchinis with the queso fresco and remaining cilantro and lime wedges. Serve with the guacamole on the side. Enjoy!

Warm the tortillas & serve your dish: