Smoky Tex-Mex Fajita Platter for Two

Allergens

Wheat, Dairy

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1 large onion, thinly sliced
• 2 bell peppers, thinly sliced
• 4 tsp fajita seasoning mix
• 8 small flour tortillas
• 1 cup shredded cheddar cheese
• 1 cup sour cream
• 1 avocado, sliced
• 1 lime, cut into wedges
• Fresh cilantro leaves
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the thinly sliced beef sirloin, onion, and bell peppers. Sprinkle with fajita seasoning mix, salt, and pepper. Toss well to coat.
2. Preheat your grill or griddle pan over medium high heat. Add the seasoned meat and vegetables mixture in a single layer. Cook for 5 7 minutes, stirring occasionally, until the meat is cooked through and the vegetables are tender.
3. Warm the tortillas on the grill or in a microwave for 15 seconds each.
4. Assemble the fajita platter by placing warmed tortillas on a large serving plate. Top with cooked fajita mixture, shredded cheddar cheese, and dollops of sour cream.
5. Garnish with avocado slices, lime wedges, and fresh cilantro leaves. Serve immediately.

Chef’s Insight

Use a high smoke point oil like grapeseed or avocado oil to cook the fajitas, enhancing their smoky flavor.

Notes

To add a vegetarian option, replace beef with grilled portobello mushrooms or zucchini.