Fajitas

Ingredients:

• 1 pound (450g) flank steak or chicken breast, sliced into thin strips
• 1 medium red bell pepper, sliced
• 1 medium green bell pepper, sliced
• 1 large onion, sliced
• 2 tablespoons (30ml) vegetable oil
• 3 cloves garlic, minced
• 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) smoked paprika
• 1/2 teaspoon (3g) chili powder
• Salt and black pepper to taste
• 8 small flour tortillas
• Lime wedges, for serving
• Fresh cilantro leaves, for garnish

Instructions:

1. In a large bowl, combine the sliced steak or chicken with 1 tablespoon of vegetable oil, minced garlic, cumin, smoked paprika, chili powder, salt, and black pepper. Mix well to coat the meat evenly. Let marinate for at least 15 minutes.
2. Heat the remaining tablespoon of vegetable oil in a large skillet over medium-high heat. Add the marinated meat and cook, stirring occasionally, until browned and cooked through, about 5-7 minutes. Remove the meat from the skillet and set aside.
3. In the same skillet, add the sliced onions and bell peppers. Cook, stirring frequently, until they are tender and slightly charred, about 5 minutes.
4. Return the cooked meat to the skillet with the vegetables. Stir well to combine and heat through for an additional 2-3 minutes.
5. Warm the flour tortillas in a dry skillet or microwave until pliable.
6. To serve, place a portion of the meat and vegetable mixture onto each tortilla. Garnish with fresh cilantro leaves and a squeeze of lime.
7. Serve immediately with additional toppings such as salsa, guacamole, or sour cream, if desired.

Notes:

For a more authentic flavor, grill the meat and vegetables over a charcoal grill instead of using a skillet. You can also substitute corn tortillas for a different texture and flavor. Leftover fajitas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet before serving.