INGREDIENTS

4 Mission® 6" Heat Pressed Flour Tortillas (10400)  
1 lbs. Skirt Steak , trimmed and cut into 3" strips 
1 batch Fajita Marinade Lime Juice (see Related Recipe) 
2  Onions  
1 Green Bell Pepper , halved, stemmed and cored 
1 Red Bell Pepper , halved, stemmed and cored 
 Oil , for grill 
 Salsa Fresca  
 Sour Cream  

DIRECTIONS

1.) Place steak in a large roasting pan, single layer. Pour Fajita Marinade over steak. Cover and refrigerate for 12-24 hours. Toss several times.

2.) Prepare a medium-hot charcoal fire or preheat broiler. Cut onions in half lengthwise, leaving the peels on. Lightly coat onions and peppers with oil. Place on charcoal grill or broiler. Allow to cook each side for 5-6 minutes, until soft. Remove from grill and remove onion peel. Slice and place in aluminum foil to keep warm.

3.) Remove steak from marinade and discard marinade. Place on oiled grill or broil 2-3 minutes on each side for rare meat.

4.) Heat Mission® flour tortillas as directed on package or on grill until heated throughout.

5.) Place meat, grilled onions, Salsa Fresca, and sour cream on tortillas and fold.

6.) Serve immediately.

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