Mexican

Cajun Steak Fajita Tacos with Remoulade Sauce

Name: Cajun Steak Fajita Tacos with Remoulade Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 1 cup mayonnaise; 1 TBSP Dijon mustard or spicy brown mustard; 1 TBSP prepared horseradish; 1 TBSP cilantro, fresh and chopped; ½ tsp garlic powder; 1 tsp Worcestershire sauce; 1 tsp lemon juice; ¼ tsp low-salt Cajun seasoning; ¼ tsp smoked paprika; 1 tsp agave nectar; 3 bell peppers, one each red, orange and yellow; 8 oz. button mushrooms, halved; 1 onion, sliced; 2 TBSP olive oil; 1 tsp Cajun seasoning; 1 tsp garlic powder; ¼ tsp black pepper; 2 New York strip or rib-eye steaks; 1 tsp garlic powder; 1 tsp low-salt store-bought Cajun seasoning, see note; 1 tsp kosher salt; 1 pkg. small flour tortillas; shredded spicy pepper cheese, optional garnish; avocado, sliced, optional garnish

There’s a place in Boca Raton that serves some of the best steak and shrimp fajitas I’ve had—the kind that make you think about your next visit before you’ve even finished eating. Naturally, I thought I should try creating something just as tempting for my own kitchen. My version takes the steak in a Cajun direction, with peppers, onions and mushrooms tucked into soft tortillas and a generous spoonful of creamy remoulade. It brings Mexican-American fajita inspiration together with a little Louisiana personality. The mustard and horseradish give the sauce a lively kick, and that juicy steak makes staying home for taco night awfully appealing.

Recipe by Mary Keelan Williams | One Recipe Two Cultures ✓ TESTED & DEVELOPED BY MARY KEELAN WILLIAMS

🇺🇸 American+🇲🇽 Mexican

JUMP TO RECIPEPIN RECIPE

Mary’s Introduction

These Cajun Steak Fajita Tacos bring together the bold seasoning and creamy remoulade of Cajun cooking with the familiar format of Mexican fajita tacos. Tender sliced steak, colorful peppers, mushrooms and onion create a hearty filling, while the tangy sauce adds richness, gentle heat and a touch of sweetness.

Why These Flavors Work

Cajun seasoning adds savory herbs, pepper and warm spice to the rich steak, while the broiled peppers and onion bring sweetness and the mushrooms add earthy depth. Creamy remoulade balances the seasoning with tangy mustard, lemon and horseradish, and the flour tortillas turn the combination into an approachable Cajun-Mexican fusion taco.

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COOKING MODECajun Steak Fajita Tacos with Remoulade Sauce

Follow Mary’s published recipe step by step. Use Keep Screen Awake on the recipe card if needed.

Step 1 of 5

STEP 1

To make the remoulade sauce, add the mayonnaise, mustard, horseradish, cilantro, garlic powder, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika and agave nectar to a small bowl and mix well. Set aside.

STEP 2

To make the pepper mixture, put the peppers, onion and mushrooms in a medium-size bowl. Drizzle with olive oil and add the Cajun seasoning, garlic powder and black pepper. Add the vegetables to a broiler pan. Put under the broiler, turning occasionally, until the vegetables are tender, about 5–7 minutes. Remove and set aside.

STEP 3

To season the steaks, mix the kosher salt, garlic powder and Cajun seasoning and sprinkle the mixture on both sides of both steaks. Put the steaks under the broiler in the oven on high broil or on a barbecue grill and cook to the desired doneness. Remove and let rest for 10 minutes. Slice thinly.

STEP 4

To make the tacos, spread a heaping spoonful of the remoulade sauce on each tortilla, add slices of steak and top with the pepper mixture. Garnish with shredded spicy pepper cheese and avocado slices if desired.

STEP 5

Some Cajun seasonings are saltier than others. Look for a low-salt or no-salt blend, then add the desired amount of kosher salt. If using a no-salt Cajun seasoning, add more seasoning for a stronger authentic Cajun flavor.

How to Make Cajun Steak Fajita Tacos with Remoulade Sauce

Mix the Remoulade

Combine the mayonnaise, mustard, horseradish, cilantro, garlic powder, Worcestershire sauce, lemon juice, Cajun seasoning, smoked paprika and agave nectar.

Season the Vegetables

Toss the bell peppers, onion and mushrooms with olive oil, Cajun seasoning, garlic powder and black pepper.

Broil the Pepper Mixture

Broil the vegetables for 5–7 minutes, turning occasionally, until tender.

Season the Steaks

Combine the kosher salt, garlic powder and Cajun seasoning and sprinkle it over both sides of the steaks.

Cook the Steaks

Broil on high or barbecue-grill the steaks to the desired doneness.

Rest and Slice

Let the steaks rest for 10 minutes, then slice them thinly.

Build the Tacos

Spread remoulade on each tortilla and top with sliced steak and the pepper mixture.

Garnish and Serve

Add shredded spicy pepper cheese and avocado slices if desired, then serve.

Recipe Guidance

Storage

Refrigerate the steak, cooked vegetables, tortillas, toppings, and Remoulade Sauce in separate covered containers within 2 hours. Use the cooked steak and vegetables within 3 to 4 days.

Reheating

Warm the steak and vegetables quickly in a skillet over medium heat until the leftovers reach 165°F. Warm the tortillas separately and add the cold Remoulade Sauce only after reheating.

Make Ahead

Prepare the Remoulade Sauce and cold toppings ahead and refrigerate them. Slice and season the steak and vegetables in advance, but cook them close to serving for the best texture.

Serving Suggestions

Set out the warm tortillas, Cajun steak and vegetables, Remoulade Sauce, and toppings separately so everyone can assemble their own tacos.

Mary’s Introduction

Why These Flavors Work