Steak or Chicken Fajitas

Market Pantry

3 Tbsp. red wine vinegar

3 Tbsp. canola oil

1 Tbsp. chili powder

1 lb. flank steak or boneless, skinless chicken breast, thinly sliced

1 onion, sliced thin

1 red or green bell pepper, cut into thin strips

8 6-inch fajita flour tortillas

Toppings such as salsa, sour cream, shredded cheese and lettuce

Behold: Vegetables. 

Combine vinegar, oil and chili powder in large resealable plastic bag or container. Add steak or chicken; seal or cover. Refrigerate 30 minutes to marinate.

Heat large skillet over MEDIUM-HIGH heat. Add steak or chicken to skillet. Cook and stir 3 minutes. Add onion and bell pepper. Cook and stir about 5 minutes or until meat is thoroughly cooked and vegetables are crisp-tender.

I'd imagine steak would have a more robust flavor, but chicken let the other ingredients shine.

Meanwhile, warm tortillas according to package directions. Divide filling between tortillas, top with your favorite toppings.

Served with some chips and queso for a full-fledged white people taco night.

My Rating: 4/5 "Nice flavor, nice freedom of toppings. Maybe they're not authentic or sublime, but they're fun and filling. And they have just enough veggies to make you feel like you're an ok healthy human."