CRISPY MINI FAJITAS

CRISPY MINI FAJITAS

This is hands down my favorite meal ever! The flavor is perfection. And I love how versatile they are! You could just make the filling and use it to meal prep fajita bowls, you can use these as a quick dinner or an appetizer for a group. The possibilities are endless!

Start by cutting your steak into paper thin pieces. I usually use 2 New York strip steaks, 2 filet mignons, or a pack of beef medallions. Place in a ziplock bag along with 3/4 pack of @kindersflavors fajita seasoning, a splash of orange juice, and a drizzle of avocado oil. Let marinate in the fridge for a few hours before cooking.

In a separate ziplock bag, add 1 thinly sliced bell pepper and red onion along with the remainder of the fajita seasoning and some avocado oil.

When you’re ready to cook preheat your oven to 425. Heat a cast iron skillet over high heat before adding in your pepper and onion. Sautee until crispy. Remove from pan and add the steak. Try not to stir it around too much so it gets a nice sear. Once cooked add the peppers and onions back to the pan and stir to combine everything.

Microwave your mini corn tortillas in a wet paper towel until soft. Place on parchment lined backing sheet and add your fajita filling. You can also add shredded cheese if you’d like. Press closed. Once you have all your tacos ready hold them closed by placing a metal cooling rack on top of them. Bake until crispy. (About 10-15 minutes)

Serve with @sietefoods Jalepneo botana sauce and guac 🫶