Air Fryer Beef Fajitas – Quick and Easy Dinner Recipe
Tender and flavorful beef fajitas cooked quickly in the air fryer, perfect for a healthy and delicious dinner.
Steps
- 1
Place the beef strips in a bowl and drizzle with 2 tablespoons of olive oil. Mix well to coat.
- 2
In a small bowl, mix chili powder, black pepper, cumin, salt, paprika, garlic powder, and dried sriracha (if using). Sprinkle this spice mixture over the beef and mix until evenly coated.
- 3
In a separate bowl, combine bell peppers and onion with the remaining 1 tablespoon of olive oil. Toss to coat.
- 4
Preheat the air fryer to 180°C (360°F).
- 5
Place the vegetables in the air fryer basket and cook for 5 minutes.
- 6
Add the seasoned beef on top of the vegetables and cook for another 10 minutes, stirring halfway through.
- 7
Serve the fajita filling in small tortillas with sour cream, avocado, and other desired toppings.
Shopping list
450g (1 lb) beef (flank or skirt steak), 2 small bell peppers, 1/2 large onion, 3 tbsp olive oil, 1/2 tbsp chili powder, 1/4 tsp black pepper, 1.5 tsp ground cumin, 1 tsp salt, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp dried sriracha (optional), small tortillas, sour cream, avocado
Recipe story
Beef fajitas originate from the tradition of Mexican cowboys in the 19th century, who cooked strips of meat over an open fire alongside peppers and onions. Legend has it that these were initially served at Aztec royal banquets, where beef was considered a staple. Over time, the recipe evolved and today it is popular worldwide, adapted for modern air fryer cooking.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Cumin
Cumin, known since antiquity, was used by Egyptians for embalming and by Romans as a digestive. In the Middle Ages, it was believed to ward off evil spirits, and merchants transported it along the Silk Road from the East to Europe.
Paprika
Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
