Sizzling Tex-Mex Fajita Fiesta Bowl

Allergens

Dairy (sour cream), Gluten (flour tortillas)

Ingredients

• 2 lbs beef skirt steak or chicken breasts
• 1 large white onion
• 3 bell peppers (red, green, and yellow)
• 4 tbsp olive oil
• Salt and pepper to taste
• 1 batch of our famous guacamole
• 1 cup sour cream
• Juice of 2 limes
• 1/4 cup cilantro leaves, chopped
• 1 package (8 oz) shredded Mexican cheese blend
• 10 flour tortillas
• Optional: Pico de gallo, jalapeno slices, and lime wedges for garnish

Instructions

1. Slice the steak or chicken into thin strips, then season with salt and pepper. Set aside.
2. Slice the onion and bell peppers into thin strips.
3. Preheat a large grill or grill pan over medium high heat.
4. In batches, grill the meat until cooked through, about 3 4 minutes per side for steak or until chicken is no longer pink, approximately 5 7 minutes. Remove from heat and set aside.
5. In a large bowl, mix together the sour cream, lime juice, and chopped cilantro to create zesty lime crema. Refrigerate until ready to serve.
6. Grill the onion and bell pepper strips until charred, about 2 3 minutes per side. Remove from heat.
7. Assemble the Fajita Fiesta Bowls: Start with a bed of meat, then top with grilled onions and peppers, guacamole, lime crema, and shredded cheese. Serve with warm flour tortillas on the side. Garnish with pico de gallo, jalapeno slices, and lime wedges if desired.

Chef’s Insight

This recipe is inspired by the famous fajitas at the legendary Texas barbecue joint, The Salt Lick. We've added our creative twist with zesty lime crema and a hefty serving of smoky flavor.

Notes

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