Surf 'n Turf Fajitas
A Type A Kitchen Original Recipe
3 tbs extra virgin olive oil, divided
3 tsp ground cumin, divided
2 tsp chili powder
4 cloves garlic
1/2 lb tilapia filets (or any firm white fish)
1/2 lb sirloin steak
1 red pepper, sliced
1 yellow pepper, sliced
1 green pepper, sliced
1/2 red onion, sliced
2 tsp oregano
2 ripe avocados
1 tsp garlic powder
Romaine lettuce, chopped
In a large zip-top bag (or two separate bags), combine 2 tbs of the oil, juice of 2 limes, 2 tsp of the cumin, chili powder, garlic, and salt/pepper. Add the fish and steak, toss to coat, and marinate in the refrigerator for at least 1 hour and up to 5 hours.
In another zip-top bag, combine the last tbs of oil, last tsp of cumin, oregano, and salt/pepper. Add in the sliced peppers and onion, and toss to combine. Set aside.
To make a light guacamole, combine the avocado, juice of the remaining lime, and garlic powder in a small bowl. Stir well to mash the avocado and combine the lime and garlic until smooth. Cover and set aside.
Preheat the grill or a grill pan to medium-high heat. When hot, add the steak and sliced veggies to the grill. Cook the steak until desired degree of doneness, about 6 minutes per side for medium. Cook the veggies until soft and slightly charred. When the veggies are almost done, add the fish filets and cook about 3 minutes per side, or until opaque. Discard all marinades. When the fish, steak, and veggies are done, remove from the grill and slice the fish and steak into 1/2-inch-thick strips.
To serve, top each tortilla with any combination of steak, fish, grilled vegetables, guacamole, and fun toppings like salsa, cheese, and lettuce as desired.