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Fajitas are a fast, fresh, one-skillet dinner, especially when the steak is sliced and the seasoning is ready to sprinkle. Just chop up some veggies and add sizzle.
What You Get
Sliced beef (see note below)
Avocado lime crema
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 15 minutes
Total Time: 15 minutes
Seed and slice the bell pepper. Slice the onion. Pick the cilantro, toss the stems, and roughly chop a handful of leaves. Cut the lime into wedges for squeezing. Drain the beef and pat dry with paper towels. In a bowl, toss the beef with 1 tablespoon of the fajita seasoning and ½ teaspoon salt.
In a frying pan over medium-high heat, warm 2 tablespoons vegetable oil. Add the bell pepper and onion and sauté until soft and starting to brown, 5 to 7 minutes. Season with salt and pepper. Transfer to a plate and set aside.
Return the pan to the heat, and add 1 tablespoon vegetable oil. Add the beef and sear, stirring once or twice, until browned, 4 to 6 minutes. Return the vegetables to the pan and toss to combine.
To warm the tortillas, in a dry pan over medium-high heat, flash the tortillas for 30 seconds on each side. Wrap them in a clean towel to steam through and keep warm.
To build the fajitas, place the tortillas on plates, and fill with the beef and vegetables. Drizzle with the avocado lime crema and sprinkle with the cilantro. Serve warm, with the lime wedges for squeezing.
Contains: milk, wheat.
Note: The beef may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it on same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.