A delightful twist on classic fajitas, these wraps are packed with flavor and perfect for a quick meal.
Mix the salt, pepper, cumin, and paprika in a small bowl.
Mixing the spices thoroughly ensures an even coating on the steak.
Rub the steak with the seasoning mixture on both sides.
Let the seasoned steak rest for a few minutes to absorb the flavors.
Heat a cast-iron skillet over medium-high heat and add a drizzle of oil.
Ensure the skillet is hot before adding the steak for a good sear.
Sear the steak for 3 minutes on one side, then flip and cook for another 2 minutes.
Avoid moving the steak while searing to develop a nice crust.
Remove the steak from the skillet and let it rest under foil.
Resting the steak allows the juices to redistribute, keeping it tender.
In the same skillet, sauté the sliced bell pepper and onion until softened.
Stir frequently to prevent the vegetables from burning.
Add minced garlic and cook for an additional minute.
Adding garlic later prevents it from burning and becoming bitter.
Stir in lime juice and chopped cilantro, then remove from heat.
Scrape the bottom of the skillet to incorporate all the flavorful bits.
Slice the rested steak thinly and toss it with the cooked vegetables.
Slice against the grain for tender pieces of steak.
Serve the steak and vegetables in warm tortillas with avocado slices and a dollop of sour cream.
Warm the tortillas slightly for better pliability and flavor.
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