Triple Threat Tex-Mex Fajita Feast

Allergens

Gluten (in flour tortillas)

Ingredients

• 2 lbs beef skirt steak 1 lb large shrimp, peeled and deveined 3 bell peppers (red, yellow, and green) 1 medium white onion 8 oz cremini mushrooms 1/4 cup olive oil Salt and pepper, to taste 2 limes 6 flour tortillas 2 avocados, sliced 1 cup pico de gallo 1 cup guacamole 1/2 cup sour cream 1/4 cup cilantro leaves 1/2 cup shredded Monterey Jack cheese

Instructions

1. In a large resealable plastic bag, combine the steak and mushrooms with olive oil, salt, and pepper. Refrigerate for at least 30 minutes to marinate.
2. Preheat a grill or grill pan to medium high heat. Grill the steak until desired doneness is reached, about 4 6 minutes per side for medium rare. Transfer the steak to a cutting board and let it rest for 5 minutes before thinly slicing against the grain.
3. Meanwhile, grill the bell peppers and onion until slightly charred, about 2 3 minutes per side. Remove from heat and let cool slightly before chopping.
4. In a large skillet, cook the shrimp over medium heat for 2 3 minutes per side or until pink and cooked through. Set aside.
5. Assemble the fajitas by layering sliced steak, grilled veggies, shrimp, and desired toppings in warm flour tortillas. Serve with lime wedges on the side.

Chef’s Insight

Use a cast iron skillet to imitate the grill's effect for a more authentic taste.

Notes

Serve with a side of refried beans for an extra hearty meal.