Tacos, Enchiladas, Tamales, Tostadas



Steak Fajitas | Print |
(1 vote, average 4.00 out of 5)

 

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Makes about 10 to 12 fajitas, serving 4 to 6


  • 1 small onion, halved and thinly sliced
  • 1 fresh poblano chile, seeded, halved, thinly sliced
  • 1 red bell pepper, seeded, halved, thinly sliced
  • 1 ½ lbs. trimmed skirt steak, sliced into ¼-inch wide strips
  • 1 pouch (8 ounces) Frontera Fajita Skillet Sauce
  • Warm tortillas
  • Chopped fresh cilantro
  • Salsa and guacamole for serving

 

  1. Saute Onion and Peppers: Heat 1 Tbs. oil in nonstick 10- or 12- inch skillet over high heat. Add onion and peppers. Cook until golden and crisp-tender, stir occasionally, about 3 min. Remove to a plate.
  2. Brown Chicken: Add 1 Tbs. oil and ⅓ of the chicken. Cook until golden, stir occasionally, about 3 min. Remove to a plate. Repeat with remaining meat.
  3. Combine and Heat: Stir all meat, vegetables and Sauce together in skillet; heat through, about 1 min. Serve in warm tortillas with cilantro, salsa and guacamole.

 

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