Firecracker Tex-Mex Cookout Dinner

Allergens

Shrimp, gluten (in tortillas)

Ingredients

• 2 lbs beef skirt steak, sliced into thin strips
• 1 lb shrimp, peeled and deveined
• 3 bell peppers (red, yellow, and green), sliced into thin strips
• 1 large onion, thinly sliced
• 2 cups fajita seasoning mix
• 4 tbsp olive oil
• 6 flour tortillas, warmed
• 1 cup cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 1 cup sour cream
• 1 cup guacamole
• 2 cups pico de gallo
• Fresh cilantro, chopped

Instructions

1. In a large bowl, combine beef skirt steak and bell pepper strips. Sprinkle fajita seasoning mix over the meat and vegetables until well coated.
2. Heat olive oil in a large skillet or griddle over medium high heat. Add the seasoned beef and bell peppers to the skillet and cook, stirring occasionally, for 6 minutes or until the beef is cooked through.
3. Remove the cooked beef and peppers from the skillet and set aside. Add shrimp to the same skillet, cooking for 2 3 minutes per side until pink and cooked through. Set aside with the beef.
4. Lay out warmed tortillas on a platter. Top each tortilla with a portion of the cooked beef, peppers, and shrimp. Sprinkle cheddar and Monterey Jack cheeses over the top.
5. Garnish each fajita with a dollop of sour cream, guacamole, pico de gallo, and fresh cilantro leaves. Serve immediately.

Chef’s Insight

To enhance the smoke flavor, consider using a smoky paprika or chipotle powder in your fajita seasoning mix.

Notes

This dish can be customized to suit personal taste preferences or dietary restrictions by changing the proteins and toppings.