Quick & Easy Steak Fajitas with Guacamole

Weeknight Fajitas are quicker when you have Frontera Fajitas Skillet Sauce in the pantry! Loaded with steak and veggies, this crowd pleaser is on the table in 15 minutes. For a grain-free wrap alternative, pair with Siete Almond Flour Tortillas, and don’t forget the guacamole!

 

Paleo

Serves 4

 

Ingredients

For Guacamole:

2 large Ripe avocados (or 3-4 small)

1 package guacamole mix

 

For the Steak Fajitas:

2 tablespoons Extra Virgin Olive Oil

½ small Yellow onion, sliced

1 Red bell pepper, cut into strips

1 Yellow bell pepper, cut into strips

1 pound Stir fry beef strips (or Thinly sliced flank steak)

1 Package steak fajitas seasoning

8 Almond Flour Siete Tortillas

Fresh chopped cilantro, for serving

 

Instructions

1. For the guacamole, mash the avocados into a chunky texture. Add the Frontera Guacamole mix, and stir well to combine. Set in the fridge until fajitas are ready to serve.

2. Heat a large cast iron skillet over medium-high heat. Add 1 tablespoon of olive oil to the skillet, then add the onion and bell pepper. Sauté the vegetables until slightly tender and charred, but still crisp, 5-7 minutes.

3. Using tongs, transfer the vegetables to a plate and set aside. Add the remaining tablespoon of olive oil to the hot skillet. Season the steak with salt and pepper, and add to the skillet. Cook, tossing constantly, until the meat is charred on all sides, 2 to 3 minutes (medium rare). For well done, add an additional few minutes.

4. When the beef is cooked to your liking, add the vegetables back into the skillet along with the Frontera Fajita Sauce. Simmer just long enough for the sauce and veggies to heat through. Serve in a warm Siete tortilla with guacamole.