Tex-Mex fajitas were first made with skirt steak and eaten by ranch hands. Fajitas now include steak, chicken, shrimp, fish and even vegetables as fillings. McCormick Gourmet Collection Fajita Seasoning brings together a classic blend of red pepper, jalapeños, bell peppers and a hint of lime that adds savory Southwestern flavor to the fajita filling of your choice.
- 5 teaspoons McCormick Gourmet Collection Fajita Seasoning, divided
- 1/2 teaspoon McCormick Gourmet Collection Oregano
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar or cider vinegar
- 1 1/2 pounds sirloin steak or boneless chicken breasts, cut into thin strips
- 1 medium onion, cut in thin strips
- 1 bell pepper, cut in thin strips
- Flour tortillas
- Optional toppings: salsa, guacamole, shredded cheese, sour cream
Combine 4 teaspoons fajita seasoning with oregano, oil and vinegar in a bowl or self-closing plastic bag. Add the beef or chicken; turn to coat. Refrigerate for 30 minutes.
Heat a large nonstick skillet over medium-high heat. Lift the meat strips from the marinade and place in the heated skillet. Sauté over medium-high heat for 3 minutes. Sprinkle the remaining 1 teaspoon fajita seasoning over the meat strips. Add the onion and bell pepper to the skillet; cook and stir 5-6 minutes longer or until the meat is done and vegetables tender.
Place some of the mixture in the center of warm tortillas. Garnish, if desired. Fold over sides of tortilla. Serve with black beans and rice or corn and black bean salsa.
Recipe reprinted by permission of McCormick&reg;. All rights reserved.
nutrition information per serving
392 calories; 16g total fat; 63mg cholesterol; 651mg sodium; 36g carbohydrates; 3g fiber; 26g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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