Firecracker Fajita Tacos

Allergens

Dairy (in cheese)

Ingredients

• 2 lbs skirt steak
• 1 cup sliced onions
• 2 bell peppers, thinly sliced
• 8 oz mushrooms, sliced
• 2 tbsp oil
• 24 small flour tortillas
• 2 cups shredded cheese (Monterey Jack and Cheddar)
• 1 avocado, sliced
• 1 lime, cut into wedges
• Sour cream, for serving Seasoning Blend:
• 2 tbsp chili powder
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp cumin
• 1 tsp oregano
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper, to taste

Instructions

1. In a small bowl, mix together the Seasoning Blend ingredients. Coat the steak evenly with half of the seasoning blend, reserving the rest for vegetables. Marinate the steak for 30 minutes in the refrigerator.
2. Preheat grill to medium high heat. Grill the marinated steak until desired doneness is reached, about 4 5 minutes per side. Let it rest for a few minutes before thinly slicing against the grain.
3. In a large skillet over medium heat, cook onions, bell peppers, and mushrooms with remaining seasoning blend and oil until tender, about 8 10 minutes.
4. Warm tortillas on the grill for 30 seconds per side. Assemble tacos by placing a few slices of steak, sautéed vegetables, shredded cheese, avocado slices, and a dollop of sour cream in each tortilla.
5. Serve immediately with lime wedges on the side.

Chef’s Insight

To add an extra smoky flavor, marinate the steak in a mixture of soaked wood chips and water before grilling.

Notes

For a spicier dish, add more cayenne pepper to the Seasoning Blend. Experiment with different types of cheese or hot sauce to personalize the heat level.