We can’t get enough fajitas in our house, the problem is finding different variations that still hit the spot, but aren’t the same version. This is a steak fajita with poblano peppers and sweet potatoes, and it’s not only really good, but really colorful!
Yield: 2-4 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
1 poblano pepper
1 large sweet potato
1 medium red onion
1 lb. steak, whatever you prefer - I used skirt steak
Olive oil - about 2 tablespoons
2 cloves garlic, minced
Lime juice, optional - I squeezed mine over the top at the end
Whatever else you want to top yours with - sour cream, etc.
Chop up the poblano pepper into thin strips and slice your onion. Peel the sweet potato and cut into 1/4 inch thick slices. In a frying pan, pour in the olive oil, garlic, poblano pepper, sweet potato and red onion cooking on medium high heat until the sweet potatoes are soft and the onions are translucent - about 10 minutes.
In another pan, salt and pepper your steak and cook on each side for about 4 minutes - this will keep it on the medium rare side (where I like it) cook it longer if you prefer.
Heat your tortillas, and assemble your fajitas - enjoy!