20 Minute Steak Fajitas with Avocado + Lime

• Meat

  • 1 Skirt steak

• Produce

  • 1 Avocado
  • 1 bunch Cilantro
  • 1 Garlic clove
  • 2 Limes
  • 1/2 tsp Oregano
  • 12 oz Tricolor pepper and onion blend, frozen

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Pepper
  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Bread & Baked Goods

  • 6 Flour tortillas

Found on jessicanwood.com

Description

Ingredients

• 12 oz frozen tricolor pepper and onion blend
• Olive oil
• Salt
• Pepper
• Skirt steak (around .75 lb)
• ½ tsp oregano
• 1 tsp chili powder
• 1 avocado
• 1 garlic clove
• 1 bunch cilantro
• 2 limes
• 6 flour tortillas

Directions

• Heat a large cast iron skillet over high heat and add oil to pan.
• Heat a second smaller pan over low heat. Wrap 6 flour tortillas in aluminum foil and add to pan to allow them to heat through and soften.
• While cast iron skillet is heating, slice skirt steak thinly across the grain. Season slices with ¼ tsp salt, ½ tsp oregano, and 1 tsp chili powder. Set aside.
• Add frozen peppers and onions to hot skillet and saute until browned and cooked through (and water mostly evaporated). This will take 5-7 minutes. Remove peppers and onions from pan and set aside.
• Let skillet come back to high heat and add skirt steak, searing the slices and allowing them to cook through. This will take about 5 minutes.
• Meanwhile, in a food processor combine avocado, garlic, a large handful of cilantro, and the juice of 1½ limes. Season with salt and pepper to taste and blend until completely smooth.
• Once steak has cooked through, add peppers and onions back to pan. Squeeze in the juice of the remaining ½ lime.
• Divide steak and peppers evenly between the 6 tortillas. Top with avocado sauce. Enjoy!