Easy Recipes

Easy Pita Fajitas

Pita Fajitas. Fun to eat. Fun to say. Pita Fajitas.

Yield: Serves 6.

4 limes, juiced
2 tablespoons olive oil
1/2 teaspoon ground cumin
1/4 teaspoon salt
1 clove garlic, minced
1/4 teaspoon black pepper
1 pound top round or skirt steak, thinly sliced
1 cup fresh mushrooms, sliced
3 tablespoons fresh cilantro, chopped
1 small onion, thinly sliced
1 small green or red pepper, thinly sliced
6 pita pockets, cut in half
1 cup Monterrey Jack or cheddar cheese, shredded
- Guacamole, salsa, sour cream, chopped tomatoes (optional)

Combine lime juice, 1 tablespoon olive oil, cumin, salt, garlic and black pepper in a bowl. Add beef and marinate at room temperature for 30 minutes. Heat grill to 375 degrees F add remaining 1 tablespoon olive oil, onion, green/red pepper, mushrooms and cilantro, stir. Cover and cook 1 to 2 minutes or until vegetables are tender. Remove vegetables and keep warm. Drain meat from marinade and then sauté for 7 to 9 minutes on the grill until done. Meanwhile, preheat oven to 350 degrees F. Wrap pita pockets in aluminum foil and heat in the oven for 5 minutes. Spoon meat and vegetables into center of warm pita pocket, sprinkle with cheese and serve. Garnish as desired with guacamole, salsa, sour cream and chopped tomatoes.