- 12 ounces beef flank steak or bite-size strips of chicken or turkey
- 1 tablespoon purchased fajita seasoning
- 4 – 6-8” flour tortillas
- 2 tablespoons cooking oil
- 1 cup thin strips of red or green sweet pepper (1 medium)
- ½ cup thinly sliced onion, separated into rings (1 medium)
- ¾ cup chopped tomato (1 medium)
- 1 tablespoon lime juice
- Extras: guacamole, salsa, sour cream, lime wedges
- If desired, partially freeze beef or easier slicing. If using steak, trim fat from meat and thinly slice steak across the grain into bite-size strips. Please meat strips in a deep bowl. Sprinkle with 2 tsp. of the fajita seasoning. Cover and chill for 30 minutes.
- Wrap tortillas tightly in foil. Heat in a 350o oven for 10 minutes or until heated through. Meanwhile, in a 12-inch skillet heat 1 tbsp. of the oil over medium-heat. Add sweet pepper, onion, and remaining 1 tsp. seasoning. Cook and stir about 3 minutes or until crisp-tender. Remove onion mixture from the skillet.
- Add remaining 1 tbsp. oil and the meat to the skillet. Cook and stir 2-3 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.
- 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.
Background: First featured in Better Homes and Garden New Cookbook Limited Edition 12th, dated 2005, this has quickly become a family favorite. You can easily modify this recipe to complement any palate.
