Fireball Fajita Feast: A Tex-Mex Cookout Dinner

Allergens

• Wheat (in tortillas)

Ingredients

• 2 lbs beef sirloin steak, sliced into thin strips
• 1 large white onion, sliced into thin strips
• 3 bell peppers (red, green, and yellow), sliced into thin strips
• 8 oz button mushrooms, cleaned and halved
• 2 tbsp oil, for cooking
• 6 flour tortillas, warmed
• Salt and pepper, to taste Marinade:
• 1/4 cup lime juice
• 1/4 cup tequila
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp paprika
• Salt and pepper, to taste Fireball Salsa:
• 2 cups diced tomatoes
• 1 cup chopped cilantro
• 1 jalapeno, seeds removed and finely chopped
• 1/4 cup red onion, finely chopped
• 1 tbsp lime juice
• Salt and pepper, to taste

Instructions

1. In a large bowl, combine all marinade ingredients. Add beef strips and mix well. Let it marinate for at least 30 minutes or up to overnight in the fridge.
2. Preheat your grill or griddle to medium high heat. Remove beef from marinade and discard marinade. Cook beef until desired doneness, about 3 4 minutes per side. Remove from grill and let rest.
3. In a separate pan, cook onions and bell peppers with a pinch of salt for about 5 minutes or until slightly tender. Add mushrooms and continue cooking for another 3 4 minutes or until fully cooked. Set aside.
4. To make the Fireball Salsa, mix all ingredients together in a bowl. Taste and adjust seasonings as needed.
5. Assemble your fajitas by placing cooked beef, grilled vegetables, and desired toppings onto warm tortillas. Serve with a side of Fireball Salsa and enjoy!

Chef’s Insight

• Don't skip the marinade - it adds depth of flavor to the beef!

Notes

• Make sure to let the beef rest after cooking for a juicier result.