Red Meat Allergy Friendly Gluten Free Steak Fajita Nachos
Total time1 hr
Prep time20 min
Cook time25 min
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Learn more →Ingredients
6 servings
For the steak
- 1 lb skirt steakSee all
Simple Truth Boneless & Skinless Chicken Thighs
Simple Truth Organic® Air-Chilled Boneless Skinless Chicken Thighs
Nature's Promise Natural Boneless Skinless Chicken Thighs Fresh
Signature Farms Boneless Skinless Chicken Thighs Value Pack - 3 Lb
Nature's Promise Boneless Skinless Chicken Thigh Family PackChef's tipUse the same weight and cut the chicken to match the recipe. Cook it to 165°F (74°C). For a long braise, slow-cooker recipe, or pressure-cooker recipe, shorten the cooking time because chicken thighs tenderize faster than steak. - 2 tbsp olive oil
- 2 tbsp fresh lime juice
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the peppers and onions
- 1 tbsp olive oil
- 1 red bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 medium yellow onion, thinly sliced
- ½ tsp salt
For the nachos
- 10 oz corn tortilla chips
- 2 cups shredded monterey jack cheese
- 1 cup shredded cheddar cheese
For serving
- ½ cup sour cream
- 1 cup salsa
- 1 avocado, sliced or roughly mashed
- 2 tbsp fresh cilantro, roughly chopped (optional)
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a shallow bowl or zip-top bag, combine 2 tbsp olive oil, lime juice, chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and black pepper. Add the skirt steak and turn to coat. Let marinate at room temperature for 15 minutes.
- 2
Preheat the oven to 400°F (205°C). Line a large sheet pan with foil.
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