Tex-Mex Fiesta Fajitas

Allergens

Wheat (in tortillas)

Ingredients

• 2 lbs beef skirt steak, thinly sliced
• 1 large onion, thinly sliced
• 3 bell peppers (red, green, and yellow), thinly sliced
• 8 oz button mushrooms, halved
• 1/4 cup vegetable oil
• 2 tablespoons taco seasoning mix
• 1 tablespoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 12 small flour tortillas, warmed
• Garnish: Fresh cilantro leaves, diced tomatoes, shredded cheese, sour cream, sliced jalapeños, lime wedges

Instructions

1. In a large bowl, combine the thinly sliced beef skirt steak with taco seasoning mix, smoked paprika, chili powder, garlic powder, salt, and pepper. Toss to coat evenly.
2. Heat 1/4 cup of vegetable oil in a large skillet or griddle over high heat.
3. Add the sliced onion, bell peppers, and button mushrooms to the pan, cooking for 5 minutes or until they start to soften.
4. Remove the vegetables from the pan and set aside on a plate.
5. Add the seasoned beef to the skillet or griddle and cook for 3 4 minutes per side, or until cooked to your desired level of doneness.
6. Return the sautéed vegetables to the pan with the cooked beef, stirring well to combine flavors.
7. Serve the sizzling Tex Mex Fiesta Fajitas with warm tortillas and garnish as desired.

Chef’s Insight

The smoky flavors from the spices will make this dish unforgettable.

Notes

Serve with a side of rice and beans for a complete meal.