Find your perfect flavor combination with three terrifically tasty options for our fajita meal.
CHOOSE ONE: 1 lb Sirloin Steak Strips, 1.5 lb Chicken Breast Strips, OR 1 lb Raw, Peeled/Deveined Shrimp (51-60 per pound)
CHOOSE ONE: 8 ct La Tortilla Factory Hand Made Style Tortillas
CHOOSE ONE: 7-8 oz The Fresh Market Shredded Cheese
CHOOSE ONE: 14 oz. Better Bean Ready to Eat Beans
GET ONE: Southwest Veggie Kit
GET ONE: 8 oz. Frontera Classic Fajita Skillet Sauce
Our Favorite Way To Serve It Up
In this week’s Little Big Meal, we are featuring our recipe for Steak fajitas. Steak strips, onions and colorful array of peppers simmer in a savory sauce blend of smoky chipotle and lime to create a delicious dinner in under 30 minutes. See below for step by step instructions.
Love avocado? Try using the sour cream in this meal to make our recipe for:
- 2 tbsp. The Fresh Market Canola Oil, divided*
- 1 lb. steak strips
- Southwest Veggie Kit
- 1 pouch Frontera Classic Fajita Skillet Sauce
- La Tortilla Factory Tortillas
- Sour Cream*
- Cilantro, roughly chopped*
Heat 1 tablespoon oil in a large skillet over medium high heat. Add steak strips in an even layer and sear on each side, about 3 minutes per side. Remove to plate and set aside.
Add remaining 1 tablespoon oil to pan and add vegetables from veggie kit. Sauté until lightly browned and slightly tender, about 5 minutes.
Return steak to pan and add Frontera Skillet Sauce; stir to combine. Lower heat to medium and allow to simmer 5 minutes.
While fajita mixture simmers, heat a separate pan over medium high heat. Add tortillas, one at a time, to warm and lightly brown on each side, about 30 seconds – 1 minute per side.
Spoon fajita mixture in warm tortillas. Top with a dollop of sour cream and fresh cilantro.