Smoky Chipotle Fajita Fiesta

Allergens

Dairy (in queso fresco)

Ingredients

• 12 oz skirt steak
• 1 medium red bell pepper
• 1 large yellow onion
• 2 tbsp chipotle in adobo sauce
• 3 tbsp lime juice
• 4 tbsp olive oil, divided
• 8 corn tortillas
• 1 cup crumbled queso fresco
• 1/2 cup fresh cilantro leaves
• 1 avocado, sliced
• 1 lime, wedged

Instructions

1. Slice the skirt steak into thin strips and set aside.
2. Chop red bell pepper and yellow onion into thin strips.
3. In a bowl, combine chipotle sauce, lime juice, 2 tbsp olive oil, salt, and pepper mix well.
4. Marinate steak and vegetables in the sauce for at least 30 minutes.
5. Preheat grill or cast iron skillet to medium high heat.
6. Skewer marinated meat and vegetables, brush with remaining olive oil.
7. Grill skewers until cooked through, about 4 minutes per side. Remove from heat and let rest.
8. Warm tortillas on grill or in a cast iron skillet for 30 seconds on each side.
9. Assemble fajitas with steak, vegetables, queso fresco, cilantro, and avocado slices. Serve with lime wedges.

Chef’s Insight

For extra smokiness, use a wood chip on the grill to infuse smoke flavor into the meat and vegetables.

Notes

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