How To Make Fajita Tacos ; Texas Style Cuisine

flank steak

🥗Healthier: chicken breast

💰Cheaper: ground beef

Chicken is leaner, while ground beef is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: crema

Greek yogurt provides creaminess with fewer calories.

taco shells

🥗Healthier: lettuce wraps

💰Cheaper: corn tortillas

Lettuce wraps reduce carbs, while corn tortillas are budget-friendly.

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: cheese spread

Nutritional yeast is lower in fat and adds a cheesy flavor.

Welcome to Texas Style Cuisine. Today, I'm going to show you how to make fajitas.

Start by getting the fajitas ready while my tomatoes and peppers are blackening.

Use outside skirt steak for tenderness; if unavailable, marinate to tenderize.

Season the steak with red fajita seasoning, which includes onion flake, garlic, salt, cayenne pepper, and paprika.

Let the seasoned steak sit for a while to render juices from the salt.

Apply a liberal coating of zesty Italian dressing on the steak for flavor and moisture.

Let the steak sit with the dressing for a short time before grilling.

Preheat the grill until hot; the steak will cook quickly, about 4 minutes on each side.

Place the skirt steaks on the grill, ensuring not to overcook them to maintain moisture.

Flip the steaks after 4 minutes and check for doneness; they should be medium rare with some pink inside.

Remove one steak from the grill to slice and check how it looks.

Slice the steak thinly across the grain to ensure tenderness.

Prepare homemade flour tortillas that were made the day before and heat them up.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens