My family loves fajitas. So much so, in fact, that our traditional Thanksgiving and Christmas dinners are fajitas. I know a lot of people find this odd, but, hey, it’s my family and that’s what we like. Last Thanksgiving, I posted these traditional recipes for cranberry sauce and gluten free stuffing and promptly received a message from my daughter that said “that doesn’t look like fajitas”. That ended up being a pre-Thanksgiving meal and we had our usual on Thanksgiving.
We like to celebrate another holiday around here too – Taco Tuesday. Ok, so maybe it’s not an actual holiday but we do enjoy eating tacos on Tuesdays – or Wednesdays – or whenever really. Since fajitas and tacos are considered a food group around here, I thought I’d share how we make them. One of the things I love about tacos is that they are so easy to customize to specific tastes. Plus, they are a quick and easy meal!
- For Pico de gallo:
- 4 roma tomatoes, chopped
- 1 small white onion, chopped
- 1 jalapeno, chopped (more if you like it hotter)
- 1/4 cup cilantro, chopped
- juice from 1/2 a lime
- For tacos:
- 2 lbs marinated beef fajita meat (we get our's already marinated from a local Mexican meat market)
- 16 corn tortillas
- pico de gallo
- cheese (I used Mexican crumble cheese but you're favorite cheese will work)
- To make pico de gallo:
- Chop tomatoes, onions, jalapeno, cilantro and add to small dish.
- Add a squeeze of lemon juice.
- Refrigerate while beef is cooking.
- To make tacos:
- On a hot grill, add fajita meat and cook until no longer pink inside.
- Slice fajita meat or cut into cubes.
- Add fajita meat to corn tortilla.
- Top with avocado, pico de gallo, cheese, and cilantro and enjoy.
Do you love tacos as much as my family does? How do you make your’s?