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1. Preheat your oven to 220°C (425°F). In a large mixing bowl, toss the halved baby potatoes with half the olive oil, half the smoked paprika, half the garlic powder, half the ground cumin, and a generous pinch of salt and black pepper until evenly coated.
700 g Baby potatoes, halved,
1.5 tbsp Olive oil,
1 tsp Smoked paprika,
0.8 tsp Garlic powder,
1 tsp Ground cumin,
1.5 tsp Salt,
0.5 tsp Black pepper
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2. Spread the seasoned potatoes cut-side down in a single layer on a large rimmed baking sheet. Roast for 30–35 minutes, flipping once halfway through, until deeply golden and crispy on the cut sides. Remove from oven and set aside.
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3. While the potatoes roast, make the pico de gallo: combine the diced Roma tomatoes, red onion, jalapeño, half the chopped cilantro, and the juice of one lime in a bowl. Season with salt and toss to combine. Set aside to allow flavors to meld.
1.5 tsp Salt,
1 piece Lime,
3 piece Roma tomatoes, finely diced,
0.5 piece Red onion, finely diced,
1 piece Jalapeño, finely diced,
0.2 cup Fresh cilantro, chopped
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4. Heat the remaining olive oil in a large cast-iron or heavy skillet over high heat until smoking. Add the sliced white onion and bell peppers and cook undisturbed for 2 minutes to allow charring on the edges. Stir and continue cooking for 3–4 more minutes until softened and lightly charred. Transfer to a plate.
1.5 tbsp Olive oil,
1 piece Red bell pepper, thinly sliced,
1 piece Yellow bell pepper, thinly sliced,
1 piece White onion, thinly sliced
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5. In the same hot skillet over high heat, add the ground beef. Press it into an even layer and let it sear undisturbed for 2–3 minutes to develop a brown crust before breaking it up. Add the remaining smoked paprika, garlic powder, ground cumin, chili powder, dried oregano, remaining salt, and black pepper. Stir and cook for another 3–4 minutes until fully cooked through and browned. Return the charred peppers and onions to the pan, squeeze in the juice of the second lime, toss everything together, and remove from heat.
1 tsp Smoked paprika,
0.8 tsp Garlic powder,
1 tsp Ground cumin,
1.5 tsp Chili powder,
1 tsp Dried oregano,
1.5 tsp Salt,
0.5 tsp Black pepper,
600 g Lean ground beef (90/10),
1 piece Lime
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6. Make the creamy taco sauce: whisk together the Greek yogurt, taco seasoning, chipotle powder, and hot sauce in a small bowl until smooth. Taste and adjust heat with extra hot sauce if desired.
0.8 cup Plain Greek yogurt,
1 tsp Taco seasoning (store-bought or homemade blend),
1 tbsp Hot sauce (e.g., Cholula or Tapatio),
0.5 tsp Chipotle powder
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7. Build each bowl: divide the crispy roasted potatoes among 4 bowls, top with a generous portion of the fajita beef and peppers, spoon over fresh pico de gallo, drizzle with the creamy taco sauce, and finish with the remaining cilantro. Serve immediately, or store components separately for meal prep.
0.2 cup Fresh cilantro, chopped
