BARBECUE STEAK FAJITAS

My favorite thing to order at a Mexican restaurant is fajitas. There’s nothing better than a sizzling hot skillet of perfectly seasoned meat with peppers and onions, and it’s so satisfying to spoon them into warm flour tortillas.

I’ve made fajitas at home plenty of times, but nothing warms my heart quite like this steak version. For one, they are super easy, and require little cleanup. Sometimes I even cheat and buy pre sliced peppers and onions in the produce section of the grocery store, which makes it even faster on a busy night.

But the best thing about these mouthwatering fajitas is the seasoning. You see, when I was a kid, my mom made fajitas and tacos, and all the things you get in Mexican restaurants. They were spicy and salty, and tasted delicious, of course. But now I know that they weren’t really as nutritious as they could be, even loaded with veggies. And I also know that they can have way better flavor, thanks to ditching those trusty seasoning packets. You know the ones — they come in the box with taco shells or tortillas, and they are bright orange and miraculously thicken up when you add water. Those seasoning packets were loaded with sodium and who knows what else, and these days, that is something you won’t find in my kitchen when there are so many alternatives.

One of those alternatives, and probably my favorite one right this minute, is Los Muertos Barbecue seasoning, a blend that came in my Ava Jane’s Kitchen spice subscription. It’s a blend of chilies, sugar, and spices like garlic and paprika that is just perfect for fajitas. Even though it’s a dried spice blend, it still tastes fresh and bright, probably because the spices you get in your subscription are ground and mixed right before you get them. You’re not getting something that is loaded with preservatives so it can sit on a shelf for months until someone picks it up — this is the real deal, and once you try it, you will join me in never buying another yellow or blue seasoning packet.

As far as the fajitas themselves, this recipe is as easy as tossing your meat and veggies with the Los Muertos and Ava Jane’s Kitchen Avocado Oil, and baking until done. Then, serve on your favorite tortillas or in a salad if that’s more your style. Top with cheese, sour cream, or whatever you like. Dinner is done, and it’s better than a restaurant.