Name: Steak Fajita Power Bowls
Total time: 3 h 40 min
Ingredients: 0.93 lb beef top round steak, cut into small cubes; 1 tbsp taco seasoning; ½ packet Goya Sazón with coriander and annatto; ½ tsp Goya Adobo; 1 tsp garlic paste; ½ tsp ground cumin; ¼ tsp smoked paprika; 8–10 cracks freshly ground black pepper; 1 tbsp lime juice; 1 tbsp plus 1 tsp avocado oil; 1 tsp avocado oil (for cooking); 1 red bell pepper, sliced about ¼-inch thick; ½ medium yellow onion, sliced about ¼-inch thick; ½ cup corn; 1 tsp avocado oil; 1 tsp taco seasoning; ½ tsp garlic powder; ¼ tsp onion powder; ¼ tsp ground cumin; ¼ tsp smoked paprika; ¼ tsp Goya Adobo; 6–8 cracks freshly ground black pepper; 10–12 oz frozen cauliflower rice; ½ tsp garlic powder; ¼ tsp onion powder; ¼ tsp ground cumin; ¼ tsp smoked paprika; ¼ tsp Goya Adobo; 4–5 cracks freshly ground black pepper; 1–2 tsp lime juice

What you need

STEAK + MARINADE
0.93 lb beef top round steak, cut into small cubes
1 tbsp taco seasoning
½ packet Goya Sazón with coriander and annatto
½ tsp Goya Adobo
1 tsp garlic paste
½ tsp ground cumin
¼ tsp smoked paprika
8–10 cracks freshly ground black pepper
1 tbsp lime juice
1 tbsp plus 1 tsp avocado oil
1 tsp avocado oil (for cooking)
PEPPERS, ONIONS + CORN
1 red bell pepper, sliced about ¼-inch thick
½ medium yellow onion, sliced about ¼-inch thick
½ cup corn
1 tsp avocado oil
1 tsp taco seasoning
½ tsp garlic powder
¼ tsp onion powder
¼ tsp ground cumin
¼ tsp smoked paprika
¼ tsp Goya Adobo
6–8 cracks freshly ground black pepper
SEASONED CAULIFLOWER RICE
10–12 oz frozen cauliflower rice
½ tsp garlic powder
¼ tsp onion powder
¼ tsp ground cumin
¼ tsp smoked paprika
¼ tsp Goya Adobo
4–5 cracks freshly ground black pepper
1–2 tsp lime juice
CREAMY LIME GREEK YOGURT SAUCE
⅓ cup plain Greek yogurt
1 tbsp lime juice
1 tsp light blue agave
½ tsp garlic powder
¼ tsp ground cumin
Small pinch of salt
1–2 tsp water, only if needed
FOR ASSEMBLY
Chopped lettuce, as desired
2 tbsp shredded cheese
Extra lime or hot sauce (optional)

Cooking timeline

0:00
Marinate
Add the steak, taco seasoning, Sazón, Adobo, garlic paste, cumin, smoked paprika, black pepper, lime juice, and avocado oil to a bowl. Mix thoroughly until the steak is evenly coated.
0:10
Chill
Cover and refrigerate the steak for about 3 hours. This gives the top round time to absorb the flavor without sitting too long in the lime juice.
3:10
Temper
Remove the steak from the refrigerator 15–20 minutes before cooking.
3:10
Mix
Combine the Greek yogurt, lime juice, agave, garlic powder, cumin, and salt. Taste the sauce, then add water 1 teaspoon at a time until it reaches your desired consistency.
3:15
Sauté
Heat 1 teaspoon avocado oil in a large skillet over medium-high heat. Add the peppers and onions. Cook for 5–6 minutes, stirring occasionally.
3:21
Add
Add the corn, taco seasoning, garlic powder, onion powder, cumin, smoked paprika, Adobo, and black pepper. Cook for another 2–3 minutes. Taste and add a small sprinkle of Adobo if needed, then transfer the vegetables to a plate.
3:24
Cook
Add the frozen cauliflower rice directly to a skillet over medium-high heat. Cook uncovered for 5–7 minutes, stirring occasionally, until most of the excess moisture has evaporated.
3:31
Season
Add the garlic powder, onion powder, cumin, smoked paprika, Adobo, and black pepper. Cook for another 1–2 minutes. Turn off the heat and finish with 1 teaspoon of lime juice. Taste and add more if desired.
3:33
Heat
Heat a clean skillet over medium-high heat for about 2 minutes. Using a clean skillet prevents leftover spices from burning.
3:35
Sear
Let the excess marinade drip from the steak without wiping away the seasoning. Add 1 teaspoon avocado oil to the skillet, then add the steak in a single layer. Cook in two batches if needed.
3:36
Flip
Cook the steak untouched for about 1½ minutes. Flip or stir and cook for another 1½–2 minutes, or until it reaches your preferred doneness.
3:39
Rest
Remove the steak from the skillet and let it rest for 5 minutes. Taste one piece and add a very light sprinkle of Adobo while hot if needed.
3:44
Assemble
Divide the seasoned cauliflower rice between two bowls. Add the chopped lettuce, peppers, onions, corn, and steak.
3:46
Finish
Top each bowl with 1 tablespoon of shredded cheese and creamy lime Greek yogurt sauce. Finish with extra lime or hot sauce if desired.

Trust Me on This: The taco seasoning brings the fajita flavor, while the Sazón and Adobo add the deeper savory flavor and salt that make the bowl come together.

Hi, I’m Mia Oku!

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