Festival Classic Lunch: Grilled Steak Fajita Tacos with Smoky Chipotle Crema

Allergens

Dairy (in the crema)

Ingredients

• 1 lb flank steak 2 bell peppers, thinly sliced 1 medium onion, thinly sliced 8 small corn tortillas 1 cup crumbled cotija cheese 1/4 cup chopped cilantro Salt and pepper, to taste

Instructions

1. In a large bowl, marinate the flank steak with your favorite fajita seasoning for at least 30 minutes or up to overnight.
2. Preheat your grill or grill pan over medium high heat. Cook the marinated steak to desired doneness, removing it from the grill when it reaches an internal temperature of 135°F for medium rare. Let it rest for 5 minutes before thinly slicing against the grain.
3. Grill the bell peppers and onions until they are tender with visible char marks. Remove from heat and let cool slightly.
4. In a small bowl, whisk together sour cream, chopped chipotle peppies in adobo sauce, lime juice, and salt to make the smoky chipotle crema.
5. Warm the tortillas on the grill or in a pan until they are slightly charred and pliable.
6. Assemble the tacos by layering sliced steak, grilled peppers and onions, cotija cheese, and chopped cilantro. Top with a generous dollop of smoky chipotle crema.
7. Serve immediately and enjoy!

Chef’s Insight

To add a smoky flavor without grilling, marinate the steak in a smoky barbecue sauce instead of fajita seasoning.

Notes

To increase the heat level of the dish, add more chipotle peppers or use a spicy fajita seasoning.