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!
Fajita Street Tacos
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
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?