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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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The first time I made these beef fajitas, my family couldn't get enough. The next time I had to make a double batch so everyone had enough. This is a favorite evening meal for me because it fixes up quick. It would be a good one for entertaining, too Ingredients:
1 pound beef top sirloin steak or flank steak, trimmed and cut against the grain into 1/4-inch strips |
marinade: |
3 tablespoons canola oil |
2 tablespoons lemon juice |
1 teaspoon dried oregano |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon pepper |
fajitas: |
1/2 medium onion, sliced |
1 medium sweet red pepper, sliced into thin strips |
2 tablespoons canola oil, divided |
8 flour tortilla shells, warmed |
2 avocados, peeled and sliced |
salsa |
sour cream |
Directions:
1. In a large resealable bag, combine marinade ingredients; add beef. Seal and refrigerate for 3-6 hours or overnight, turning several times.
2. Discard marinade. In a skillet, saute onion and pepper in 1 tablespoon oil until crisp tender; remove from pan. Add remaining oil and saute meat until no longer pink, about 4 minutes. Add vegetables to pan and heat through.
3. To serve, place a spoonful of meat/vegetable mixture on a warmed tortilla and top with avocado, salsa and sour cream. Roll tortilla around filling. Yield: 4-6 servings.
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