It took a little prep time - chopping, and stuff, but in the end wasn't too bad. I'd say about 30 minutes.Fajitas:
Fajita Spice:
1 1/2 teaspoons ground cumin
1/2 teaspoon oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
Mix together in small bowl. This is enough for one batch of fajitas, but feel free to make a lot of it, because the measurements are in the recipe, and that way you wouldn't have to make this up every time.
Meat:
Trim off fat from beef or steak, or you can even use chicken or turkey if desired. We used shoulder steak and it was incredible. Cut along the grain into bite-size strips. Place in bowl and sprinkle with 2 teaspoons of fajita seasoning. Stir a little and then cover and chill 30 minutes. If in a rush, it won't hurt to just let it sit in the bowl on the counter until just before you need it.
Meanwhile, cut into slices 1 medium red or green bell pepper. I had a bunch of frozen ones, so I cut up orange, red, and green. Cut up one medium onion into thin slices, separated into rings. Also cut up about two roma tomatoes, or roughly 3/4 cup tomatoes, any kind.
Heat a tablespoon or two in a skillet (I used my wok), on med-high. Cook the peppers and onions with the rest of the spices (1 teaspoon) for about 3 or 4 minutes until crisp-tender, then remove from skillet and put in a bowl. Add a little more oil and cook the meat in the skillet. I turned the heat down to medium. Cook for a few minutes or until desired doneness. Drain well.
Return onion and pepper to skillet with the meat and then stir in tomatoes. Cook and stir a minute or so or until heated through, then adding about 1 Tablespoon lemon juice (lime is better).
To serve:
Warm your tortillas, and fill with meat mixture. I served mine with lettuce and salsa, but sour cream and guacamole go well too.
Makes: About 4 servings.
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