Sizzling Firecracker Fajitas

Allergens

Wheat (from flour tortillas)

Ingredients

• 1 lb beef skirt steak, thinly sliced
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 large onion, thinly sliced
• 3 tbsp fajita seasoning mix
• 4 fl oz tequila
• 2 tbsp butter
• 8 small flour tortillas
• Salt and black pepper to taste
• Fresh cilantro leaves for garnish
• Lime wedges for serving

Instructions

1. In a large bowl, combine sliced beef, bell peppers, onion, fajita seasoning mix, salt, and black pepper. Toss well to coat the ingredients evenly. Cover and let marinate for at least 30 minutes in the refrigerator.
2. Preheat a large cast iron skillet or griddle over high heat. Add tequila to the marinated ingredients, stirring to combine.
3. Place the preheated skillet on the stove and pour the ingredient mixture onto the hot surface. Cook for 4 5 minutes per side or until the meat is cooked through and vegetables are tender.
4. In a separate pan over low heat, melt the butter. Add the tortillas one at a time, heating each for about 30 seconds on each side. Keep warm while cooking the fajita filling.
5. Divide the cooked fajita mixture among the warmed tortillas, topping with fresh cilantro leaves and a squeeze of lime juice. Fold the tortillas to create tacos, and serve immediately.

Chef’s Insight

The key to this dish is creating an explosion of flavors, so don't be afraid to use a generous amount of seasoning mix in the marinade.

Notes

Serve with a side of guacamole and sour cream for added flavor.