Try a twist on the traditional fajita using Old El Paso® Stand 'N Stuff® soft shell tortillas! These 'boats' make eating your Mexican creation even easier.
flank steak (2 to 3 lb)
package (1 oz) Old El Paso™ fajita seasoning mix
small onion, cut into thick slices
red bell pepper, halved
green bell pepper, halved
package (6.7 oz) Old El Paso™ Stand 'N Stuff™ soft flour tortillas, warmed
Make it FRESH toppings, if desired (see below)
Heat gas or charcoal grill. Sprinkle steak generously with seasoning on both sides; press into steak.
Place steak on direct heat of grill over medium heat; place vegetables (onion and bell peppers) on indirect heat of grill. Cover grill; cook 12 to 14 minutes for medium doneness. Remove from grill and let steak rest 10 minutes; cut into slices diagonally across the grain. Cut bell peppers into slices for serving.
Spoon grilled steak and vegetables into tortillas. Serve with desired toppings.
Flank steak is used in this recipe, but several other cuts of beef would work well. Both sirloin and top round would be delicious. Both can be purchased in 1-lb increments. Grill as directed in recipe, and let rest before slicing.
Make it FRESH toppings ideas: diced avocado, fresh lime wedges, sour cream or crema
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Taco Boat
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- 2 1/2g,
- 2 1/2%
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.