Spicy mojo-marinated steak fajitas with guacamole and salsa

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Spicy mojo-marinated steak fajitas with guacamole and salsa

Soy-Free, Gluten-Free, Dairy-Free, Spicy

2 Servings, 730 Calories/Serving

25 – 40 Minutes

Guacamole adds a cooling element to these smoky chipotle mojo-marinated steak fajitas. Marinate the steak ahead of time for quicker prep before dinner.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 10 ounces top sirloin steak strips
  • Sun Basket spicy mojo marinade (chipotle chiles in gluten-free adobo - orange juice - lime juice - EVOO - garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried Mexican oregano)
  • ¼ pound organic grape or cherry tomatoes
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 3 tablespoons roasted pumpkin seeds
  • 8 Mi Rancho 100% corn tortillas
  • 1 cup cooked black beans
  • ½ teaspoon sweet smoked paprika
  • Sun Basket guacamole (avocado paste - lime juice - kosher salt - ascorbic acid - black pepper)

Chef's Tip

You can turn your remaining tortillas into chips: Heat the oven to 350°F. Cut the tortillas into wedges. On a sheet pan, drizzle the wedges with 1 to 2 teaspoons neutral oil, season generously with salt and pepper, and toss to coat. Bake until crisp, 10 to 12 minutes.

Make It Ahead
The steak can be marinated (Step 1) up to 1 day ahead. Cover and refrigerate overnight. Before cooking the meat, let it come to room temperature and proceed with the rest of the recipe (Steps 2 through 5).

Nutrition per serving

Calories: 730, Protein: 46g (92% DV), Fiber: 15g (60% DV), Total Fat: 36g (55% DV), Monounsaturated Fat: 17g, Polyunsaturated Fat: 6g, Saturated Fat: 7g (35% DV), Cholesterol: 90mg (30% DV), Sodium: 740mg (31% DV), Carbohydrates: 64g (21% DV), Total Sugars: 8g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Marinate the steak

  • Cut a small corner from the steak packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel. Season generously with salt and pepper.
In a medium bowl, combine the steak and spicy mojo marinade and toss to coat. Let stand, stirring occasionally, for 15 to 20 minutes or refrigerate overnight (see Make It Ahead).
While the steak marinates, prepare the salsa, garnishes, and tortillas.


Make the salsa; prep the garnishes

  • Cut the tomatoes into quarters.
  • Juice half the lime; cut half into wedges for garnish. [Juice 1 lime; cut 1 lime into wedges.]
  • Coarsely chop the cilantro; set aside half for garnish.
In a medium bowl, stir together the tomatoes, pumpkin seeds, lime juice, and half the cilantro. Season to taste with salt and pepper.


Warm the tortillas

  • Remove 6 [12] tortillas from the package; save the rest for another use.
On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the 6 [12] tortillas, turning once, until just pliable and warmed through, about 30 seconds per side. Transfer to a clean kitchen towel, cover, and keep warm.


Cook the steak

In a large frying pan over medium-high heat, warm 1 to 2 teaspoons oil until hot but not smoking. Using tongs or a slotted spoon and working in batches if needed, add the steak, letting the excess marinade drip back into the bowl. Cook, stirring occasionally, until the steak is browned and cooked through, 4 to 6 minutes for medium. Transfer to a plate and season to taste with salt and pepper. Add more oil between batches if needed. Do not clean the pan.


Prep and cook the beans

  • Rinse the black beans.
In the same pan used for the steak, warm 1 to 2 teaspoons oil over medium heat until hot but not smoking. Add the beans, paprika, and ¼ cup [½ cup] water, season with salt and pepper, and cook, stirring occasionally, until the beans are heated through, 2 to 3 minutes.


Transfer the tortillas to individual plates and top with the steak, beans, guacamole, and salsa. Garnish with the remaining cilantro and serve with the lime wedges.

Kids Can!

  • Stir the salsa.
  • Count the tortillas.
  • Rinse the black beans.
  • Measure the water for the beans.
  • Help assemble the fajitas.

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