Fire-Roasted Tex-Mex Fajita Fiesta for Two

Allergens

Gluten (if using store-bought tacos)

Ingredients

• 2 large bell peppers (any color)
• 1 large red onion
• 1 lb boneless chicken or beef, thinly sliced
• 1 tbsp oil for cooking
• 2 tacos, pre
• made or homemade Marinade:
• 1/4 cup lime juice
• 1/4 cup olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper Salsa:
• 3 ripe tomatoes, diced
• 1/2 red onion, finely chopped
• 1 jalapeno, seeds removed and finely chopped
• 1/2 cup fresh cilantro, chopped
• Salt and pepper to taste Garnishes:
• Sour cream
• Shredded cheese
• Avocado slices
• Fresh cilantro leaves

Instructions

1. Prepare the marinade by whisking together lime juice, olive oil, cumin, paprika, chili powder, salt, and black pepper in a bowl. Set aside.
2. Slice bell peppers and red onion into 1/4 inch strips. In a large resealable plastic bag, combine the sliced meat, half of the marinade, bell peppers, and red onion. Marinate for at least 30 minutes or up to 2 hours in the refrigerator.
3. While the meat is marinating, prepare the salsa by mixing together tomatoes, red onion, jalapeno, cilantro, salt, and pepper. Cover and chill until ready to serve.
4. Preheat a grill or grill pan over medium high heat. Remove the marinated meat and vegetables from the bag, discarding the marinade. Thread the meat and vegetables onto skewers, leaving space for a taco.
5. Grill the skewers until cooked through and slightly charred, about 4 minutes per side. Remove from grill and let rest for 2 minutes.
6. Assemble your tacos by placing cooked meat and vegetables inside the pre made or homemade tacos. Top with sour cream, shredded cheese, avocado slices, and fresh cilantro leaves. Serve with the chilled salsa on the side.
7. Prep: 30 minutes
8. Cook: 8 minutes
9. Total: 38 minutes

Notes

The sizzle of the grill and the aroma of smoke will set this dish apart