Update my dinner status, I'm making this tonight.
52 chefs marked this as Favorite
Servings: 4 Servings
Total Time (median): 0 : 30 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 12 ounce Chicken, turkey or beef flank steak bite-size strips
- 1 tablespoon Fajita Seasoning homemade, see recepie
- 4 each Flour tortillas 8-inch
- 2 tablespoon Cooking Oil
- 1 cup Red or green sweet pepper 1 medium, thin strip
- 1/2 cup Onion 1 medium, thinly sliced, separated into rings
- 3/4 cup Tomato 1 medium, chopped
- 1 tablespoon Lime Juice
- Guacamole see guacamole receipe, optional
- Salsa bottled
- Sour cream
- Lime wedges
Preparation
1) If desired, partially freeze beef for easier slicing. If using steak, trim fat from meat and thinly slice steak across the grain into bite-size strips. Place meat strips in a deep bowl. Sprinkle with 2 teaspoons of the fajita seasoning. Cover and chill 30 minutes.
2) Wrap trotillas tightly in foil. Heat in a 350 oven about 10 minutes or until heated through. Meanwhile, in a 12-inch skillet heat 1 tablespoon of the oil over medium-high heat. Add sweet pepper, onion, and remaining 1 teaspoon seasoning. Cook and stir about 3 minutes or until crisp tender. Remove onion mixture from skillet.
3) Add remaining 1 tablespoon oil and the meat to the skillet. Cook and stir for 2 to 3 minutes until desired doneness for steak or until chicken or turkey strips are no longer pink. Drain well.
Return onion mixture to skillet. Stir in tomato. Cook and stir 1 minute or until heated through. Remove skillet from heat; stir in lime juice.
4) To serve, fill warm tortillas with meat mixture. If desired, top meat mixture with guacamole, salsa, and sour cream. Roll up tortillas. Serve with lime wedges.
