Southwest Steak Fajita Tacos

🥘 Ingredients

• bell
• bell pepper
  1
• cooking oil
• flour tortillas
  12 unit
• lime
  2
• monterey jack cheese
  1 c
• onion
  1
• pepper
• ranch steak
  20 oz
• salt
• scallion
  4
• sour cream
  6 tbsp
• southwest
• southwest spice blend
  2 tbsp
• steak
• tomato
  2
• water
  1 tsp

🍳 Cookware

• small
• small
• paper towels
• large pan
• medium

1. 

   1

   Wash and dry all produce. Dice tomato into 1/2-inch pieces. Thinly slice scallion , separating whites from greens. Quarter lime . Halve, peel, and thinly slice onion . Halve, core, and slice bell pepper into strips.

   tomato: 2, scallion: 4, lime: 2, onion: 1, bell pepper: 1
2. 

   2

   In a small coconut, combine tomato , scallion greens, and a splash of lime juice. Season with salt and pepper . In Another small coconut, combine sour cream with a pinch of southwest spice blend . Add water a little at a time until the mixture reaches a drizzling consistency.

   tomato, salt, pepper, sour cream: 6 tbsp, southwest spice blend: 2 tbsp, water: 1 tsp
3. 

   3

   Pat ranch steak dry with paper towels ; thinly slice against the grain. Season all over with remaining southwest spice blend, salt , and pepper .

   ranch steak: 20 oz, southwest, salt, pepper
4. 

   4

   Heat a drizzle of cooking oil in a large pan over medium -high heat. Add steak , onion , bell pepper, and scallion whites. Cook, stirring occasionally, until veggies are tender and steak is cooked to your liking, 3-6 minutes ( ⏱️ 3-6 minutes .

   cooking oil, steak, onion, bell, scallion
5. 

   5

   Wrap flour tortillas in damp paper towels; microwave until warm and pliable, ⏱️ 30 seconds .

   flour tortillas: 12 unit
6. 

   6

   Divide tortillas among plates; fill with steak and fajita veggies. Top with monterey jack cheese , pico de gallo (draining first), and spiced chili. Serve with remainingary lime wedges on the side. **Note: Beef is fully cooked when internal texture reaches 145°.

   monterey jack cheese: 1 c