I’m a huge fan of Mexican food, and can eat a boatload of chips and salsa. However, my true love really lies with tacos and fajitas. Here’s a quick & delicious recipe which I made last week that is sure to please. This would be equally as tasty as a vegetarian dish by omitting the meat and substituting black beans.
- 3/4 lb top sirloin steak
- 1 onion, cut lengthwise & cut into strips
- 2 small sweet peppers of your choice (green, red, or yellow), cut into strips
- 4 tbsp. olive oil
- 2 tbsp. lime juice
- 2 garlic cloves, minced
- 1 tsp. chili powder
- 1 tsp. cumin
- 1/4 tsp. hot pepper flakes
- 1 tsp. black pepper
- 1 tsp. salt
- 8 flour tortillas
- Slice steak into thin strips.
- In bowl, mix together 2 tablespoons olive oil, lime juice, garlic, chili powder, cumin, hot pepper flakes, black pepper & salt.
- Add beef strips and stir to coat, set aside.
- Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.
- In large nonstick skillet over medium high heat, heat remaining tablespoons of olive oil.
- Add onions & peppers stirring for 3-4 minutes, until softened; transfer to a bowl and set aside.
- Add beef to skillet, cook, stirring for 3-4 minutes or until they lose their red color.
- Return onions and peppers to skillet; stir for about one minute.
- To serve, spoon a portion of the beef mixture down the center of each tortilla, top with your desired toppings (salsa, shredded cheese, guacamole, sour cream, etc.), fold bottom of tortilla up over filling, and fold the sides in, overlapping.