Fireball Tex-Mex Fajita Fiesta

Allergens

Gluten, Dairy (from sour cream and cheese)

Ingredients

• 1. 1 lb beef skirt steak 2. 1 lb chicken breasts, thinly sliced 3. 1 lb shrimp, peeled and deveined 4. 8 flour tortillas 5. 2 bell peppers, thinly sliced 6. 1 onion, thinly sliced 7. 1 cup fireball sauce (recipe below) 8. 1 cup sour cream 9. 1 lime, cut into wedges 10. Fresh cilantro leaves 11. 2 cups shredded cheese blend

Instructions

1. Prepare the fireball sauce by combining 1 cup of ketchup, 1/4 cup of sriracha, 2 tablespoons of Worcestershire sauce, 2 tablespoons of honey, and 1 tablespoon of smoked paprika in a blender. Blend until smooth and set aside.
2. Heat the grill to medium high heat. Season the beef skirt steak and chicken with salt and pepper. Grill the steak for 4 minutes per side and the chicken for 5 6 minutes per side or until cooked through. Remove from the grill and let rest.
3. Grill the shrimp for 2 minutes per side or until pink and opaque. Remove from the grill and keep warm.
4. In a large skillet, sauté the bell peppers and onions until tender but still crisp. Add half of the fireball sauce and cook for 2 3 minutes.
5. Slice the steak against the grain and chicken into thin strips. Add them to the skillet along with shrimp, sour cream, and remaining fireball sauce. Stir well and heat through.
6. Warm the tortillas on the grill for 30 seconds per side.
7. Assemble the fajitas by placing a portion of the fajita mixture, cheese, and cilantro leaves in each tortilla. Serve with lime wedges.

Chef’s Insight

Make sure to let the steak and chicken rest before slicing them, which allows the juices to redistribute and results in a more tender and flavorful dish.

Notes

Use a combination of monterey jack and cheddar cheese for the best flavor.