Greek Fajitas With Creamy Lemon SoYo Sauce
Try this Greek fajitas to give your regular fajitas a twist. This recipe comes with a lemon SoYo that complements the fajitas.
Equipment
12-inch non-stick skillet or frying pan
Microwave-safe bowl
Mixing bowl (medium)
Colander or strainer
Citrus juicer or reamer
Instant-read thermometer
Baking sheet (oven-safe)
Ingredients
Fajitas Ingredients
4 medium tortillas - whole-wheat 
1 pound ground beef - pre-cooked, 450g (minced beef)
2 tablespoons olive oil - 30ml
1 medium yellow bell peppers (yellow capsicum) - sliced into thin strips
1 medium red onion - sliced into thin strips
1 can mushrooms - sliced ; 8 oz / 225g, drained
1 handful Romaine lettuce - shredded
1 medium lemon - sliced for cooking
1 medium lime - sliced for cooking- 2 tablespoons fajita seasoning - divided: 1 tablespoon for vegetables, 1 tablespoon for beef
- 1 cup pico de gallo - 240g, store-bought or homemade
1½ cups black beans - about 250g, drained and rinsed
1 cup feta cheese - crumbled, 150g / 5.3oz
1 pinch salt - to taste
Greek SoYo Ingredients
1 cup sour cream - 240g / 8.5oz
1 cup Greek yogurt - 245g / 8.6oz- 1 medium lemon - juiced, about 2-3 tablespoons
¼ teaspoon ground black pepper- 1 teaspoon Greek seasoning - such as Cavender's or similar Mediterranean blend
Instructions
Fajitas Instructions
- Slice the yellow bell pepper and red onion into thin strips. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the pepper strips, onion, and drained mushrooms along with 2-3 slices each of lemon and lime. Sprinkle with 1 tablespoon fajita seasoning and sauté for 5-7 minutes until the vegetables are tender-crisp and lightly charred at the edges. Remove the citrus slices before serving.2 tablespoons olive oil, 1 medium yellow bell peppers (yellow capsicum), 1 medium red onion, 1 can mushrooms, 1 medium lemon, 1 medium lime, 2 tablespoons fajita seasoning, 1 pinch salt
- If using raw ground beef, brown it in a separate pan over medium-high heat, breaking it into small pieces, until it reaches 160°F / 71°C (about 6-8 minutes). Drain excess fat. If using pre-cooked beef, warm it in a pan over medium heat and sprinkle with 1 tablespoon fajita seasoning, stirring to coat evenly.1 pound ground beef, 2 tablespoons fajita seasoning, 1 pinch salt
- Drain and rinse the black beans in a colander under cold running water. Transfer to a microwave-safe bowl and heat for 60-90 seconds until warmed through, stirring halfway.1½ cups black beans
- Set your oven broiler to high. Place the whole-wheat tortillas on a baking sheet and broil for 30-45 seconds per side until warm and slightly puffed — watch them closely as they can burn quickly. Serve immediately while still pliable.4 medium tortillas
Lemon Greek SoYo Instructions
- In a medium mixing bowl, combine 1 cup sour cream and 1 cup Greek yogurt. Stir until smooth and fully blended.1 cup sour cream, 1 cup Greek yogurt
- Squeeze the juice of 1 medium lemon into the bowl (about 2-3 tablespoons). Add ¼ teaspoon ground black pepper and 1 teaspoon Greek seasoning. Whisk until evenly combined, then taste and adjust seasoning as needed.1 medium lemon, 1/4 teaspoon ground black pepper, 1 teaspoon Greek seasoning
- If the sauce tastes too sharp, stir in an extra spoonful of sour cream to balance it. If it needs more punch, add a small pinch more Greek seasoning. Cover and refrigerate until ready to serve.1 cup sour cream, 1 teaspoon Greek seasoning
- Set up a build-your-own fajita station with the warm tortillas, seasoned beef, sautéed vegetables, black beans, pico de gallo, crumbled feta, shredded Romaine lettuce, and the lemon Greek SoYo sauce. Let everyone assemble their own fajita and serve immediately.4 medium tortillas, 1 pound ground beef, 1 medium yellow bell peppers (yellow capsicum), 1 medium red onion, 1 can mushrooms, 1 handful Romaine lettuce, 1 cup pico de gallo, 1½ cups black beans, 1 cup feta cheese
Notes
Storage: Keep cooked beef, vegetables, and SoYo sauce in separate airtight containers in the fridge for up to 3 days. Stir the SoYo before serving as it may separate slightly.
Freezing: The beef and vegetable mix freezes well for up to 2 months — thaw overnight in the fridge before reheating. The SoYo sauce does not freeze well; dairy breaks and the texture turns grainy.
Make-Ahead: Prep the SoYo sauce and chop all vegetables the night before. Store separately and assemble fresh — filled tortillas go soggy overnight.
Substitutions: Ground turkey or chicken works well; cook poultry to 165°F / 74°C instead of 160°F / 71°C. Swap feta for cotija cheese for a slightly saltier flavour.
Pro Tip: Cook lemon and lime slices directly in the pan with the vegetables rather than adding juice — the rind caramelises and gives a deeper, slightly bitter citrus flavour that juice alone cannot produce.
Sodium Note: This recipe is relatively high in sodium due to the feta cheese, canned beans, and fajita seasoning. If watching sodium intake, rinse the beans thoroughly, reduce feta, or use a low-sodium fajita seasoning.
Nutrition
Serving: 1servingCalories: 906kcalCarbohydrates: 70gProtein: 44gFat: 53gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 20gTrans Fat: 1gCholesterol: 150mgSodium: 1380mgPotassium: 1034mgFiber: 15gSugar: 15gVitamin A: 1017IUVitamin C: 94mgCalcium: 570mgIron: 9mg
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