Copycat Sizzling Fajita Street Food Bowl

Allergens

None

Ingredients

• 1. 8 oz skirt steak, thinly sliced 2. 1 bell pepper, thinly sliced 3. 1 onion, thinly sliced 4. 2 tablespoons olive oil 5. 1 lime, juiced 6. 1 teaspoon ground cumin 7. 1 teaspoon smoked paprika 8. Salt and pepper, to taste 9. 1 cup cooked rice or quinoa 10. 1 avocado, sliced 11. 2 tablespoons fresh cilantro, chopped 12. 1 jalapeño, sliced (optional) 13. 4 corn tortillas, warmed

Instructions

1. In a large bowl, combine the skirt steak, bell pepper, and onion. Drizzle with olive oil and season with cumin, smoked paprika, salt, and pepper. Toss to coat evenly.
2. Preheat a large skillet or griddle over high heat. Once hot, add the steak and vegetable mixture, cooking until the meat is seared and cooked to your desired level of doneness.
3. In a small bowl, mix together lime juice, salt, and pepper. Drizzle this mixture over the cooked meat and vegetables.
4. Divide the cooked rice or quinoa among two bowls. Top with sizzling fajita mixture, avocado slices, cilantro, and jalapeño (if using).
5. Serve immediately, with warmed corn tortillas on the side.

Chef’s Insight

The key to this dish is the balance of textures and flavors - smoky and spicy from the fajita mixture, creamy from the avocado, and refreshing from the cilantro.

Notes

Feel free to customize the dish with your favorite salsas or hot sauces for added heat and flavor.