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Steak Fajitas

with Guacamole & Roasted Zucchini Rounds

  • icon_cook Created with Sketch.
    Cook Time
    25-35 mins
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 595 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label
    Nutrition Label

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!

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)
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

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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 anytime with a week's notice, and delivery is always free. 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: