Tex-Mex Fajita Stuffed Avocados

This fresh, summer Southwestern inspired meal of Tex-Mex Fajita Stuffed Avocados is popping up in the trendiest Mexican food restaurants this year! By using lean Hereford Flat Iron steak anyone can make this easy meal at home to rave reviews!


• 1 1/2 pounds Certified Hereford Beef flat iron steak, trimmed
• 1/2 – 1 lime freshly squeezed (about 1 tablespoon)
• 2-3 tablespoons of coconut aminos (substitute for soy sauce)
• 1-2 teaspoons minced garlic
• 1/4 cup pineapple juice, sugar-free – no added sugar
• 1/2 teaspoon oregano
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 6 avocados, halved
• 1 cup shredded cheddar cheese or queso fresco (Mexican white cheese)
• 1/4 cup tomatoes, sliced
• 1/4 cup lettuce, shredded
• Additional toppings: cilantro, sour cream or Mexican crema

1. Marinate the CHB flat iron steak in lime juice, Coconut Amino’s, garlic, and pineapple juice for one hour or longer in a large Ziploc bag.
2. Preheat grill to medium-high heat.
3. Drain flat iron steak and pat dry with paper towels to remove any moisture.
4. Lightly oil grill grates and place steak on hot grate, grilling for 2-3 minutes per side for medium-rare.
5. Remove Hereford Flat Iron steak from grill and allow to rest for five minutes.
6. Slice Hereford Flat Iron steak into 1-inch pieces cutting against the meat’s grain and then slice into 1-inch bite-sized pieces. Cover and set aside.
7. Remove the pit from the halved avocados as soon as beef is grilled. Avocados turn brown fast, so you do not want to cut them early and allow to sit too long.
8. Load the scooped out center avocados with Hereford Flat Iron steak then topped with cheese or Queso Fresco, then tomatoes, lettuce, cilantro, and sour cream or Mexican crema.
9. Squeeze extra lime over the top of Fajita Tex-Mex Stuffed Avocados for a fresh topping as well!

Click here for the printable recipe for the Tex-Mex Stuffed Avocado

Source: American Hereford Association