Sizzling Tex-Mex Fajita Feast for Two

Allergens

Dairy (sour cream, Monterey Jack cheese), Gluten (flour tortillas)

Ingredients

• 8 oz beef flank steak, sliced into thin strips
• 1 medium onion, sliced into thin wedges
• 2 bell peppers, sliced into thin strips
• 1 lime, juiced and zested
• 4 tbsp olive oil
• 2 tbsp fajita seasoning
• Salt and pepper, to taste
• 8 small flour tortillas
• 1 cup shredded Monterey Jack cheese
• 1 cup guacamole
• 1 cup pico de gallo
• 1/2 cup sour cream
• 1/4 cup chopped cilantro

Instructions

1. In a large bowl, combine the beef, onion, and bell peppers. Toss with olive oil, fajita seasoning, lime juice, salt, and pepper until well coated. Allow to marinate for at least 30 minutes.
2. Preheat your grill or stovetop griddle to medium high heat. Grill the marinated vegetables and beef, stirring occasionally, for about 5 7 minutes or until cooked through. Remove from heat and let rest for a few minutes.
3. Warm the tortillas on the grill or in the microwave. Place one warm tortilla on each plate.
4. Top each tortilla with a generous portion of the cooked fajita mixture, cheese, guacamole, pico de gallo, sour cream, and cilantro. Serve immediately.

Chef’s Insight

For added flavor and heat, try marinating the vegetables and beef with diced jalapenos or include some pickled jalapenos as a garnish.

Notes

For a vegan version, use marinated portobello mushrooms or firm tofu in place of beef.