Tex-Mex Fusion Street Tacos

Allergens

Wheat (in tortillas), Dairy (in cheese and sour cream)

Ingredients

• 2 lbs beef skirt steak, thinly sliced
• 1 cup homemade or store
• bought fajita seasoning mix
• 12 small corn tortillas
• 1 large onion, sliced
• 2 bell peppers, sliced
• 2 cups shredded cheddar cheese
• 1 jar pickled jalapeños
• 1 jar homemade or store
• bought pico de gallo
• 1 cup sour cream
• 1 lime, cut into wedges

Instructions

1. Marinate the beef skirt steak in the fajita seasoning mix for at least 30 minutes or up to overnight in the refrigerator.
2. Preheat your grill to medium high heat. Grill the marinated steak, onion, and bell peppers until cooked through, about 4 5 minutes per side for the steak, 3 4 minutes for the vegetables. Remove from the grill and let rest.
3. Warm the corn tortillas on the grill for about 10 seconds per side or in a dry skillet over medium heat until slightly softened.
4. Slice the rested steak against the grain into thin strips.
5. Assemble the tacos by layering steak, grilled vegetables, shredded cheese, pickled jalapeños, pico de gallo, and a dollop of sour cream on each tortilla.
6. Serve with lime wedges on the side for added zest.

Chef’s Insight

To enhance the smoky flavor, soak wooden skewers in water for at least 30 minutes before using them to grill the vegetables.

Notes

Serve with a side of black beans or rice to make it a complete meal.