Fajitas are always good for a quick and easy dinner. I have made lots of different kinds: with chicken, beef, shrimps, salmon, pork. With homemade salsa and guacamole or store-bought toppings. The bell peppers in this recipe give a nice extra flavor and texture.
3/4 pound 1/2 inch thick beef steaks, cut into 1/2 inch by 2 inch strips
3 tbsp olive oil
juice of one lime
2 garlic cloves, crushed
1/8 tsp dried red pepper
1 tbsp red wine
1/3 of one red pepper, cut into 1/4 inch by 2 inch strips
1/3 of one yellow pepper, cut into 1/4 inch by 2 inch strips
1/3 of one red onion, cut into thin strips
8 whole wheat tortillas (8 inch)
shredded iceberg lettuce, sour cream, tomato salsa, and guacamole for serving
Whisk 2 tbsp olive oil, lime juice, garlic, red pepper, and pepper together. Add meat and mix well. Let marinate for 1 hour. Heat 1 tbsp oil in large skillet. Add meat, bell pepper, and onion and season with salt. Fry for 4-5 minutes until meat is done. Heat the tortillas between two moist papertowels in the microwave for 30 seconds. Working with one tortilla at a time, arrange toppings and some meat-pepper mixture in one thick line on the tortilla, then roll up tightly. Cut into halves and serve.