We've served these fajitas countless times for parties and the spiced fragrance is always the first to welcome friends and family the moment they arrive.
You'll love how versatile this dish is too. The meat and vegetables can be prepped up to three days in advance to save even more time on a busy weekday.
Want to boost the vegetables? Increase the mushrooms and colorful peppers as a sub for some of the meat, or toss in a cup of cherry tomatoes. You can even use Bibb or romaine lettuce leaves as an alternative to tortillas—think fajita lettuce wraps.
Skillet Fajitas Recipe Using Mesquite Fajita Mix:
- 2 tablespoons coconut oil, or olive oil
- 1 small yellow onion, sliced, pole to pole
- 2 cloves garlic, minced
- 1 pound tri-tip, skirt steak, or flap steak, cut across the grain into 1/2 in x 2 in strips (works with chicken too)
- 8 ounces mushrooms, cleaned and quartered
- 1 orange bell pepper (or a mix of yellow, orange, green), seeded & sliced
- 1 tablespoon freshly squeezed lime juice
- 2 tablespoons Mesquite Fajita Mix
- 12 (6-inch) Corn or flour tortillas, or butter lettuce leaves (Paleo)
- Salsa (recipe below)
- Sour cream
- Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until tender and beginning to brown at the edges, about 10 minutes. Add the garlic and cook until fragrant, about 2 minutes. Add the steak to the skillet and cook until browned, but still rare, about 5 minutes.
- Stir-in the mushrooms and cook for 3 minutes, or until mushroom wilt and release moisture. Add the bell pepper and sprinkle the lime over everything. Allow to simmer uncovered for 2-3 minutes, stirring occasionally. Peppers should be only tender, not soft.
- Sprinkle evenly with 1 tablespoon of Mesquite Fajita Mix Seasoning and a couple tablespoons of water; stir well to coat with the seasoning and cook another minute. Taste and add more seasoning, as desired. If pan seems too dry add a little more water.
- Warm flour tortillas in the microwave for 1-2 minutes in a tortilla warmer to soften or in a dry skillet over medium-high heat for 30 seconds each side. Warm corn tortillas in a dry skillet over medium-high heat for 30 seconds on each side to soften. Fill the warmed tortillas and garnish with sour cream, guacamole, and salsa.