Fiery Beef Fajita Tacos Recipe

Ingredients:
2 Tbsp lemon juice
1 avocado, seeded, peeled, cut into pieces
1 lb. Eye round steak
2 red bell peppers, cut into 1 inch pieces
3 jalapenos, whole
1 medium onion, cut into wedges
1 Tbsp olive oil
1 Tbsp hot sauce
8 flour tortillas
grilled salsa
cream sauce

Directions:
- Toss avocado pieces in lemon juice in a small bowl, cover and set aside
- Cut steak into 1 inch pieces. On skewers, place pieces of steak, onion, bell pepper, and
jalapenos. Combine olive oil and hot sauce in small container. Brush with olive oil and
hot sauce mixture.
- Place kabobs on preheated grill over medium heat. Grill for 10 to 12 minutes, turn midway
through, brush occasionally with hot sauce. Grill tortillas over heat for 1 to 2 minutes.
- On each tortilla, place a few pieces each of steak, onion and peppers(slice jalapenos).
Add cream sauce, and salsa, as desired.

Accompaniments for Fajitas
 Chipotle cream sauce
1/3 cup sour cream
1 Tbsp fresh cilantro, finely chopped
1 Tbsp chipotle puree
- combine ingredients, cover and chill until served

Poblano cream sauce
1/3 cup sour cream
1 Tbsp fresh cilantro, finely chopped
3 Tbsp fresh poblano, finely chopped
- combine ingredients, cover and chill until served

Corn Omelet - Ingredients and Method of Preparation

Serves: 1

I N G R E D I E N T S
 1 slice turkey bacon
2 eggs
1 tablespoon milk
1⁄2 cup cooked corn kernels
Salt and pepper to taste
2 teaspoons butter
1 tablespoon fresh, chopped dill or 1⁄2
teaspoon dried
1 ounce goat cheese

PREPARATION
Cook turkey bacon in the microwave according to package directions. Let cool and then crumble.
Whisk together eggs and milk. Add the corn and season with salt and pepper.
Heat a skillet over high heat. Melt the butter and let it sizzle for a moment and then, before it browns, add the
egg mixture.
As the mixture begins to cook, after about a minute, use a spatula to pull the edges way from the sides of the pan,letting the raw egg run underneath the cooked.
When the eggs are nearly set, distribute the bacon crumbles over half the omelet and sprinkle with the dill
and goat cheese. Fold the omelet in half and cook for just a moment more. (The eggs will continue to cook, so don’t let them stay in the pan too long.)
Slide onto a plate and serve.