Fajitas are one of My Husband’s favorites. I enjoy a good fajita too, who doesn’t?
Moving to the Pacific Northwest and coming from California where authentic Mexican food was a constant presence- we have definitely had a wake up call. I mean, we have found the only Mexican restaurant in town and the food is satisfactory but Man, it is really expensive. We miss our hole in the wall Las Charros that fed our family of 4 well for $17.
We are on a very very tight budget with me staying home now. Eating out is a luxury and when we get to it has to be inexpensive and sure to please. On that note, it was my Husband’s birthday and he requested authentic Mexican tacaria style fajitas. I truly did my best to please and I must say, they were delicious.
My favorite part however, was how I used the left overs the next day to make a Steak Fajita Salad. I made a slightly spicy honey vinaigrette and oh my… It was literally the best salad I have ever ever eaten.
Please take this simple fajita recipe and enjoy it!
4 TBSP. Avocado Oil
2 lbs. Carne Asada Steak (I bought mine pre-sliced)
4 TBSP. Fajita Seasoning
1 Red Onion
3 Bell Peppers (I used yellow and green but whatever you have works)
Seasoning your steak with 2 TBSP. of seasoning. Heat 2 TBSP of avocado oil in your pan. Cook steak on both sides until cooked through. While the steak is cooking chop up your veggies. Once the steak is done take out of the pan. Add the additional oil to the pan and throw in the veggies with the remainder seasoning and cook until onions are soft. While the veggies are cooking chop up the steak and then throw the steak in when the veggies are just about done. Cook together for 3-5 minutes. Serve on warm corn or GF flour tortillas and top with your favorite garnishes.