Smoky Avocado Fajitas Meatless Food

SMOKY AVOCADO FAJITAS (MEATLESS)

Steps:

• Whisk water, oil, liquid smoke, and fajita seasoning together in a bowl and pour into a resealable plastic bag. Add avocados, bell pepper, and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour to overnight; turn occasionally.
• Preheat oven to 225 degrees F (110 degrees C). Stack tortillas; wrap in aluminum foil. Place in oven to warm.
• Preheat grill for medium heat and lightly oil the grate. Drain marinade from vegetable mixture; transfer to a plate. Separate avocados from onions and bell peppers.
• Place onions and peppers, in 1 layer, onto grill using tongs; cook until tender, 5 to 10 minutes, turning as needed. Transfer to an oven-proof pan; cover with aluminum foil. Place in the preheated oven to keep warm.
• Place avocados in 1 layer onto grill; cook, turning once, until browned, about 5 minutes.
• Fill tortillas with avocado and onion mixture; roll or fold tortilla around filling.

SMOKY BEEF FAJITAS

Steps:

• In a large, sturdy plastic bag, combine the chipotles, garlic, 2 tblsps of the olive oil, the lime juice and Worcestershire Sauce.
• Add the skirt steak and marinate for 1 hour.
• Preheat the oven to 250F.
• Heat a large, cast-iron skillet.
• Working with one at a time, add the tortillas to the skillet and warm quickly over high heat, turning once, until softened and heated through, about 15 seconds per side.
• Wrap the tortillas in foil and keep warm in the oven.
• Heat 2 tblsps of the olive oil in the skillet until almost smoking.
• Add the red and yellow peppers and cook over high heat, stirring, until starting to brown, about 3 minutes.
• Add the onions and cook, stirring, until tender and lightly charred, about 5 minutes.
• Season with salt and pepper, transfer to a large plate and keep warm in the oven.
• Add the remaining 1 tblsp olive oil to the skillet and heat just until smoking.
• Pat the steak strips dry with paper towels.
• Add half the strips to the skillet in a single layer.
• Season with salt and pepper and cook, turning once, until browned, about 2 minutes per side.
• Transfer to a plate and cook the remaining steak.
• Return all the meat to the skillet and cook, stirring, for 1 minute.
• Mound the steak on a plate; serve with the tortillas, onions and peppers, avocado, sour cream, Pico de Gallo and cilantro.