Spicy mojo-marinated steak fajitas with avocado 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 avocado salsa

Gluten-Free, Dairy-Free, Soy-Free

2 Servings, 740 Calories/Serving

25 – 40 Minutes

Avocado salsa 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 - fresh orange juice - fresh lime juice - EVOO - fresh garlic - kosher salt - Aleppo chile flakes - onion - cumin - dried Mexican oregano)
  • 1 organic avocado
  • 1 or 2 organic shallots
  • 1 or 2 cloves organic peeled fresh garlic
  • 1 organic lime
  • 4 or 5 sprigs organic fresh cilantro
  • 8 Mi Rancho 100% corn tortillas
  • 1 cup cooked black beans
  • ½ teaspoon sweet smoked paprika
  • 1 tablespoon roasted pumpkin seeds

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, return to room temperature and continue with the rest of the recipe.

Nutrition per serving

Calories: 740, Protein: 42g (84% DV), Fiber: 17g (68% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 23g, Polyunsaturated Fat: 6g, Saturated Fat: 8g (40% DV), Cholesterol: 90mg (30% DV), Sodium: 390mg (16% DV), Carbohydrates: 53g (18% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts

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 let stand at room temperature, stirring occasionally, for 15 to 20 minutes (or overnight in the refrigerator; see Make It Ahead note).
While the steak marinates, prepare the avocado salsa, garnishes, and tortillas.


Make the avocado salsa; prep the garnishes

  • Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ½-inch pieces.
  • Peel and finely chop enough shallots to measure ¼ cup [½ cup]; set aside half for garnish.
  • Finely chop, press, or grate enough garlic to measure ½ teaspoon [1 tsp].
  • 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 avocado, 2 tablespoons [¼ cup] shallots, garlic, 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, 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. 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 warmed through, 2 to 3 minutes.


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

Kids Can!

  • Scoop out the avocado.
  • Measure the shallots and garlic.
  • Stir the avocado salsa.
  • Count the tortillas.
  • Rinse the black beans.

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