Fast Fajitas

Fast Fajitas

Fajita seasoning mix:

1 Tbsp Seasoned Salt1 1/2 tsp paprika1 tsp chili powder1 tsp ground cumin1/2 tsp garlic powder1/4 tsp cayenne pepper

Fajitas:

10-12 fajita-sized flour tortillas1 1/2 lbs top sirloin, top round, or chicken breast, cut into 3/4 inch strips1 red, and 1 green bell pepper, rainbow-sliced into 3/4 inch strips2 medium sweet onions, rainbow-sliced into 3/4 inch strips1 lime, for juice1-2 Tbsp oil, for pan, divided3 Tbsp golden sherry2 tsp worcestershireSriracha (optional)

Garnishes (any or all)

1/3 cup sour cream1/2 cup shredded mexican cheese blend1 cup shredded lettuce1/3 cup guacamole

Heat iron skillet on med-high heat; turn on ventilation fan and open a window.

Add splash of oil to pan. Season half of the meat with 2 tsp fajita seasoning mix and part of worcestershire, and fry in hot skillet until browned, about 3 minutes. If spices really start to burn, deglaze pan by adding a bit of sherry. Remove meat to dish and repeat with second batch of meat strips, seasoning and sauteing, and removing to dish. Add vegetables to dirty skillet, seasoning with remaining spice mix, worcestershire, and sherry. Cook onions and peppers to desired doneness, crisp-tender at about 4 minutes, soft at 6. Return meat to pan and mix. Sprinkle on lime juice (and sriracha), toss to incorporate. Heat tortillas folded in a damp dishcloth in microwave for about 45 seconds. Place a few strips of meat, peppers, and onions on each tortilla and fold. Serve with sour cream, and any other garnishes. This recipe makes extra meat filling to  use later, chopped, in quesadillas, nachos, or burritos.