Beef Fajita Tacos

• Mama Julia’s Skirt Steak for Fajitas (1.5 lbs.)

• Olive Oil (1/4 Cup)

• Salt & Pepper (To Taste)

• Garlic (Minced, To Taste)

• Vegetable Oil (1/4 Cup)

• Jalapeño Peppers (4 Fresh, Chopped)

• Corn Tortillas (16-20 6-in.)

• Onion (1 Medium, Diced)

• Limes (3-5)

• Cilantro (1 Bunch, Chopped)

Step 1:

Squeeze the juice of 3 limes onto your chopped meat

Step 2:

Heat a large skillet over medium-high heat. Fry the steak chunks & minced garlic, stirring constantly, until browned on the outside and cooked through – about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.

Step 3:

Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm. Don’t over fry – they only need about a minute or less on each side.

Step 4:

Top corn tortillas with steak, onion, jalapeño, and cilantro to taste. Squeeze lime juice over. Wrap and eat.