Firecracker Street Food Fajitas

Allergens

Wheat (gluten) in tortillas, dairy in sour cream.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 medium onion, sliced
• 4 tbsp olive oil
• 2 tbsp fajita seasoning mix
• 8 small flour tortillas
• Sour cream, for serving
• Guacamole, for serving
• Pico de gallo, for serving
• Lime wedges, for serving

Instructions

1. In a large mixing bowl, combine the thinly sliced beef sirloin and bell peppers with 2 tablespoons of fajita seasoning mix. Toss to coat evenly and let it marinate for 30 minutes.
2. Heat a large cast iron griddle or non stick skillet over high heat. Add 2 tablespoons of olive oil and swirl to coat the surface.
3. When the griddle is hot, add the marinated beef and bell peppers. Cook for 4 5 minutes per side, until the meat is browned and slightly charred. Remove from the griddle and set aside.
4. Heat another non stick skillet over medium heat. Add a touch of olive oil and toast the flour tortillas for 30 seconds on each side or until lightly charred and warmed through.
5. Assemble the fajitas: layer a generous portion of cooked beef and bell peppers onto each tortilla, followed by a dollop of sour cream, guacamole, pico de gallo, and a squeeze of lime juice.
6. Fold the tortillas in half, tucking in the sides, and serve immediately.

Chef’s Insight

The key to perfect fajitas is the balance of flavors and textures - from smoky, tender beef to cool, creamy guacamole.

Notes

This recipe is ideal for a fun and interactive dinner party or a casual weeknight meal.