Firecracker Fajita Festival Feast

Allergens

Wheat (gluten), Dairy, Avocado

Ingredients

• 2 lbs skirt steak, thinly sliced
• 1 red onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp cumin powder
• 2 tsp paprika
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup lime juice
• 1/3 cup olive oil
• 6 large flour tortillas
• 1 cup sour cream
• 1 avocado, sliced
• 2 cups shredded Monterey Jack cheese
• 1 1/2 cups pico de gallo
• 1 1/2 cups guacamole
• Fresh cilantro leaves for garnish

Instructions

1. In a large resealable plastic bag, combine steak slices, onion, and bell pepper. In a small bowl, mix together cumin, paprika, chili powder, salt, black pepper, garlic, lime juice, and olive oil to make the marinade. Pour the marinade over the steak mixture and shake the bag to evenly coat. Refrigerate for 1 2 hours.
2. Preheat your grill or grill pan to medium high heat. Remove the steak and vegetables from the marinade, allowing any excess liquid to drip off. Grill the steak and vegetables for about 5 minutes per side until cooked through and slightly charred. Transfer to a cutting board and let rest for 5 minutes before thinly slicing.
3. Warm the tortillas on the grill for 20 30 seconds on each side, or until lightly charred and pliable.
4. Assemble the fajitas by layering steak, vegetables, sour cream, avocado, cheese, pico de gallo, guacamole, and cilantro leaves in the tortillas. Serve immediately.

Chef’s Insight

To enhance the flavor even further, marinate the steak for at least 2 hours before grilling. This allows the spices and herbs to fully penetrate the meat.

Notes

Serve with a side of refried beans and Mexican rice for a hearty meal that's perfect for sharing.