Tex-Mex Fajita Explosion Street Tacos

Allergens

Gluten (in wheat tortillas), Dairy (in cheese and sour cream)

Ingredients

• 1 lb chicken or beef (or a mix of both), thinly sliced
• 1 pack corn tortillas
• 1 large onion, sliced into thin rings
• 2 bell peppers, sliced into strips
• 4 cloves garlic, minced
• 1 can black beans, rinsed and drained (optional)
• 1 lime, juiced
• 3 tbsp Tex
• Mex seasoning blend
• 4 tbsp olive oil
• Fresh cilantro leaves
• Sliced jalapeno peppers
• Sour cream
• Shredded cheese
• Avocado slices
• Salt and pepper, to taste

Instructions

1. In a large bowl, marinate the protein of choice with 2 tbsp of Tex Mex seasoning blend, 3 tbsp olive oil, salt, and pepper. Cover and refrigerate for at least an hour or up to overnight.
2. Heat 1 tbsp olive oil in a grill pan or skillet over medium high heat. Add onions and peppers, cook until softened but still retaining a bit of crunch. Remove from pan and set aside.
3. In the same pan, add another tbsp of olive oil and sauté garlic for about 1 minute.
4. Add marinated protein to the pan, cooking until fully cooked through and slightly charred. Deglaze with lime juice.
5. Warm corn tortillas in a separate pan or on a grill for about 30 seconds per side.
6. Assemble street tacos: Layer protein, onions, peppers, beans (if using), and desired toppings onto each warm tortilla.
7. Serve immediately with a side of salsa or guacamole.

Chef’s Insight

The key to a perfect Tex-Mex Fajita Explosion Street Taco lies in the marination of protein and the balance of flavors and textures.

Notes

For an extra kick, add a few dashes of your favorite hot sauce.