Ultimate Tex-Mex Cookout Dinner: Firecracker Fajita Fiesta
This advanced Tex-Mex recipe features sizzling steak and chicken fajitas loaded with pico de gallo, guacamole, and cheese. It's a sensory experience that transports you to a bustling street-food stand or a cozy backyard cookout.
Allergens
Dairy (cheese), Gluten (flour tortillas)
Ingredients
- 1 lb flank steak, thinly sliced
- 1 lb boneless, skinless chicken breasts, thinly sliced
- 2 bell peppers, sliced into strips
- 1 medium onion, thinly sliced
- 8 flour tortillas
- 2 cups shredded Mexican cheese blend
- 1 cup pico de gallo
- 1 cup guacamole
- 1 tbsp vegetable oil
- Salt and pepper to taste
Instructions
- Season the flank steak and chicken breasts with salt and pepper.
- Heat a large skillet over medium high heat, and add the vegetable oil.
- Sear the steak and chicken for 4 5 minutes on each side or until desired doneness. Remove from skillet and let rest for 5 minutes before slicing.
- In the same skillet, cook the bell pepper and onion strips for 5 7 minutes or until tender.
- Assemble your fajitas: warm flour tortillas, add steak and chicken, cooked veggies, pico de gallo, guacamole, and shredded cheese. Serve immediately.
Chef’s Insight
Don't be afraid to adjust seasonings to your preference - this recipe is designed to be versatile!
Notes
Feel free to add black beans, rice, or refried beans for a more filling meal.