The dish needs not only to be cooked deliciously but also to be cut correctly. If translated literally, then fajitas mean stripes. Therefore, all components should be cut into long thin strips. The dish is fried on the grill or in a skillet with the addition of a large amount of vegetable oil. The filling can be spread directly into the tortilla and secured with a skewer. You can serve meat and vegetables on a fast basis and layout the toasted tortillas separately. An indispensable addition to fajitas is guacamole sauce.

Summary

Ingredients

• Beef tenderloin – 400 grams;
• White onion – 1 head;
• Bulgarian pepper – 1 piece;
• Tomato – 1 piece;
• Zucchini or small zucchini – 1 piece;
• Vegetable oil – 2 tablespoons;
• Sour cream – 2 tablespoons;
• Tequila – 20 ml;
• Avocado – 1 piece;
• Lime – 1 piece;
• Chili pepper – 1 piece;
• Jalapeno pepper – 1 piece;
• Cilantro, oregano – a pinch;
• Spices to taste.

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Instructions

1. Halve the avocado, remove the pit, cut into small pieces, and mix with the lime juice.
2. Blend the guacamole mixture until smooth, transfer to a plate, and garnish with chopped chili pepper.
3. Cut the bell pepper into strips and fry over medium heat in a small amount of vegetable oil for 3-4 minutes until softened.
4. Cut the onion into cubes and fry in vegetable oil over medium heat for about 2 minutes, then add the beef and spices to taste.
5. Add the lime zest, cilantro, oregano, and tequila to the meat mixture; cook over medium-high heat for 2-3 minutes until the alcohol has mostly evaporated.
6. Cut the tomato and zucchini into strips, fry each separately over medium heat in vegetable oil for about 3 minutes until tender.
7. Add the fried vegetables to the beef mixture in the skillet, stir to combine, then serve with toasted tortillas, guacamole sauce, and sour cream.