It's Taco Tuesday, my favorite foodie day. That's a thing right? Well it should be. What's your favorite food themed day of the week? You can make it up. I also love Waffle Wednesday.
I've been in the mood for some really good fajitas lately and I just happened to have some fajita meat in the freezer and some avocados on the tree ready to eat.
How pretty are those bell peppers and onions?! I like to get a variety for the flavors and colors.
So simple and so delicious. You can add whatever you like to this dish. I like to top mine with guacamole, pico de gallo and some fresh lime juice.
Happy Taco Tuesday! Enjoy!
Prep 2 hours (for the marinade)
Cooking 15 min
Makes about 8 tacos
- 1 and 1/2 pound fajita meat (mine was pre sliced)
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 garlic clove, minced
- 1 lime, juiced (about 2 tbsp)
- 1 orange, juiced (about 4 tbsp)
- 1/2 tbsp cumin
- 1/2 tbsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- Plantain Tortillas
- Pico De Gallo
- In a medium bowl whisk together all of the marinade ingredients: olive oil, balsamic vinegar, garlic, lime juice, orange juice, cumin, chili powder, salt and pepper.
- Add the fajita meat to the bowl and toss until coated. Cover and refrigerate for at least 2 hours (I marinated mine overnight).
- If you are going to make the plantain tortillas I'd prepare these next so that they can be in the oven (or done) when you begin to cook the meat and vegetables.
- When the meat is ready to prepare, heat a skillet over medium high heat and drizzle with olive oil. Add the bell peppers and onion and cook for about 5-8 minutes.
- Add the fajita meat next and cook for about 3-5 minutes (until the meat is medium rare, or however you prefer it).
- Serve with guacamole, pico de gallo, and anything else you might like!
PIN IT HERE!