Beef Fajita Tacos

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CHEF JASON KNAPP

SYSCO CORPORATE

SERVES 2

 

INGREDIENTS:

8 oz. Casa Solana Certified Angus Beef fajita meat

1    tsp. Arrezzio Imperial olive oil

¼ Imperial Fresh red bell pepper, julienned

¼ Imperial Fresh yellow bell pepper, julienned

¼ Imperial Fresh yellow onion, julienned

2    6-in. Casa Solana flour tortillas

1    tsp. Spicy Table Salsa (see recipe)

¼ Casa Solana Imperial avocado, sliced in half

2    oz. pickled red onion

4 Imperial Fresh cilantro leaves

2 Tbsp. Pica y Salpica crema, in a squeeze bottle

1 Tbsp. Casa Solana Imperial Cotija cheese

 

DIRECTIONS:

Preheat a charbroiler to high heat and oil it well. Grill the fajita meat on the charbroiler until it reaches desired doneness. Remove the meat and let it rest for 5 minutes. Slice the meat against the grain into ¼-inch slices.

In a sauté pan, heat the olive oil over medium-high heat and sauté the peppers and onion until they are al dente.

To build the tacos, take two tortillas and heat them on a flat-top grill or pan, about 30 seconds per side. Divide the Spicy Table Salsa between the tortillas, followed by the sautéed peppers and onion and fajita beef. Top with sliced avocado, pickled red onion and cilantro leaves. Squeeze some crema over each taco and top with the Cotija cheese.