There will be no orderer's remorse for you, not today. This is what you really wanted.
Servings: 4 People
- 1 pound fajita-sliced beef strips
- 2 tablespoons vegetable or canola oil divided
- 2 red onions halved and sliced
- 2 red bell peppers stemmed, seeded and sliced
- 1 jalapeño stemmed, seeded and chopped
- 1 teaspoon sugar
- 1 tablespoon taco or Mexican seasoning blend
- 1 lime halved
- 10 6-inch flour tortillas
To serve (pick and choose):
- Crumbled queso fresco or other white crumbly Mexican cheese (feta works, too, in a pinch!)
- Sour Cream
- Lime wedges
- Cilantro leaves
- Avocado slices or guacamole
- Roasted Tomato Sauce
In a large skillet, heat one tablespoon of the vegetable oil over medium heat. Add the onions, peppers, and jalapeno, sprinkle over the sugar, season with salt and pepper, and sauté for about 8 to 10 minutes until fairly tender. Remove all of the cooked vegetables to a one half of a serving platter
Return the pan to medium heat, and add the remaining tablespoon of oil. Add eh beef strips and the seasoning, and sauté for 5 minutes, until the beef is cooked. Taste and add salt and pepper to taste. Transfer the beef to the other half of the serving platter. Tent with foil to keep warm.
Carefully clean the hot pan, and return it to medium-high heat. Make sure the pan is clean and dry before warming the tortillas, one at a time, for 15 to 20 seconds on each side until browned in spots and slightly fragrant. Transfer the tortillas to a plate as they are warmed, and keep them covered with a clean dishtowel to keep them warm.
Remove the dishtowel and squeeze the juice of the lime halves over the meat and the vegetables. Serve the beef and vegetables with the tortillas, and assorted toppings and let everyone fill their own fajitas.
Calories: 626kcal | Carbohydrates: 50g | Protein: 27g | Fat: 35g | Saturated Fat: 16g | Cholesterol: 81mg | Sodium: 646mg | Potassium: 644mg | Fiber: 5g | Sugar: 10g | Vitamin A: 1959IU | Vitamin C: 89mg | Calcium: 122mg | Iron: 5mg