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1
Cut beef into strips, about 1 cm wide. Peel and finely chop garlic. Squeeze 3 tablespoons juice from lime. In a bowl, mix together garlic, 1 1/2 tablespoons lime juice, 1 tablespoon oil, the paprika and thyme.
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2
Add meat to lime-garlic mixture and turn to coat. Marinate in the refrigerator for at least 1 hour. Meanwhile, rinse bell peppers, wipe dry, remove seeds and cut peppers into thin slices. Peel onions and cut into wedges.
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3
Heat the remaining oil in a heavy pan over medium-high heat. Add onions and bell peppers. Cook, stirring frequently, until tender, about 20 minutes.
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4
In a bowl, combine sour cream and remaining lime juice, then season with salt and pepper. Rinse cilantro, shake dry, pluck leaves and coarsely chop. Mix half with the sour cream.
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5
Rinse tomato, wipe dry, cut into quarters and remove seeds, if desired. Slice tomato thinly. About 2 minutes before peppers and onions are finished cooking, add tomato to pan and cook until slightly softened. Heat tortillas in the oven or microwave until warmed through.
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6
Heat a grill pan over hight heat. Add beef and cook until medium-rare, 3-4 minutes. Divide beef and vegetables among tortillas. Top with remaining cilantro, then roll up fajitas and serve immediately with cilantro-sour cream on the side.
