Chipotle Fajitas

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  • 1 pound beef flank or skirt steak, cut in half lengthwise
  • Salt
  • TABASCO® brand Chipotle Pepper Sauce
  • 8 (7-inch) flour tortillas
  • 2 tablespoons vegetable oil
  • 1 medium onion, halved and sliced
  • 1 red or green bell pepper, cut into strips
  • 1 avocado, cut into slices
  • Sour cream
  • Chipotle Salsa (see recipe index)


Season steak generously with salt and TABASCO® Chipotle Sauce; cover and refrigerate at least 30 minutes.

Wrap tortillas in foil and place in a 300°F oven for 15 minutes. Heat oil in a large skillet over medium heat and add onion and bell pepper; cook 3 to 4 minutes or until softened. Set aside and keep warm.

Grill steak over medium-high heat to desired doneness; cut into thin strips and toss with onions and peppers. Place 2 to 3 spoonfuls of mixture on each tortilla and top with avocado, sour cream and salsa.

Makes 4 servings (2 fajitas each).

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