I remember, my sister came home one day, with all the ingredients and made this, after she said she bought a similar quesadilla at quick-trip and liked it. I liked it so much, that I started making it too. Bursting with delicious flavor and the perfect crunch! Yummy!

I love Mexican food! Or, the very least, tex mex (:

Savor the bold, smoky flavor of our tender, marinated steak strips, grilled to perfection and served sizzling hot with sautéed bell peppers and onions. This Tex-Mex favorite bursts with savory spices, fresh lime juice, and a hint of garlic for that authentic flame-grilled taste. Served with warm flour tortillas and sides of guacamole, pico de gallo, sour cream, and cheese — perfect for building your own flavorful fajita wraps. A steak lover’s must-try!

A while back I posted a recipe for beef fajitas, so it seemed only fair to post one for pork as well. Unlike that previous recipe, which used steak, this one uses ground meat. I did this mainly so the pork could be fried until it was really browned and delicious, something that'd be harder to do with a chop or fillet or shoulder steak. As for the veg, because we're in another snowstorm and I didn't feel like driving to the store, I stuck with what I had and used trusty green pepper and broccoli. The latter is probably my favourite veg to use in a fajita, anyway. No kidding. They turned out to be great choices, as their veggie juiciness contrasted nicely with the toasty nubbins of meat.

Second part of our Tex-Mex night. Perfect treat for a well-deserved mid-week break.

A delicious way to prepare shrimp for tacos. I make them with guajillo chili so they're not spicy, and then everyone can add their favorite salsa to their tacos. You can use shrimp of any size; I had medium ones. This recipe is for one serving, but you can multiply it as needed.

Cutting back on sodium and getting away from the mystery ingredients so many companies use as fillers in their mass produced seasonings and packets.

Tender strips of marinated chicken breast grilled to juicy perfection, served with a colorful medley of sautéed bell peppers and onions. Infused with a smoky blend of spices, lime juice, and garlic, this dish comes to your table hot and fragrant, ready to wrap in warm flour tortillas. Served with sides of fresh salsa, guacamole, and sour cream for the perfect build-your-own experience.

Homemade is so much better than packaged mix. It isn't filled with additive and fillers. I do not put salt in mine, but add to your liking if you want.

I made these fajitas with grilled beef sirloin, but you can also use any other leftover tender meat from a barbecue.