Smoky Firecracker Fajitas – A Tex-Mex Cookout Masterpiece

Allergens

Wheat (gluten), Dairy, Eggs

Ingredients

• 2 lbs beef sirloin steak, thinly sliced
• 3 bell peppers (red, yellow, and green), sliced into strips
• 1 large onion, sliced into wedges
• 4 tbsp Smoky Firecracker Rub (see recipe below)
• 8 flour tortillas, warmed
• 1 cup shredded Monterey Jack cheese
• 2 cups pico de gallo
• 1 cup sour cream
• 1 jalapeño pepper, sliced into rings
• 1 lime, cut into wedges
• 1 bunch fresh cilantro, chopped Smoky Firecracker Rub:
• 3 tbsp paprika
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground coriander
• 1/4 tsp dried oregano

Instructions

1. In a small bowl, mix all ingredients for the Smoky Firecracker Rub. Set aside.
2. Season the beef steak and bell peppers with the rub, ensuring an even coating. Allow to marinate for 30 minutes.
3. Preheat your grill to medium high heat. Grill the marinated beef steak and bell peppers until tender and cooked through, approximately 6 8 minutes per side for the steak, and 5 7 minutes for the peppers. Remove from grill and let rest for a few minutes.
4. In a large pan, sauté onions over medium heat until softened and slightly caramelized.
5. Slice the cooked steak against the grain into thin strips.
6. Assemble the fajitas: layer steak, peppers, onions, cheese, pico de gallo, sour cream, jalapeño slices, and a sprinkle of cilantro onto each tortilla. Fold in half or roll up, and serve immediately.
7. Serve with lime wedges for added zest.

Chef’s Insight

The smoky rub adds depth to the flavors, while the balance of spices ensures everyone can enjoy this Tex-Mex classic.

Notes

The sizzle of the grill and the smoky aroma of the rub will transport you to a bustling Tex-Mex cookout.