Fajita Pocket Tacos

For most people Monday is the start of another work week. However in our life Monday is the end of my weekend and my work week (in the fall and spring) starts on Tuesday. I try to make one complete, planned out meal a week and for some reason that usually falls on Monday. In honor of this I decided to start a Monday night dinner post on Tuesday. I am hoping I can keep up with it!

Some of the meals will be fancy, some will be quick, and some are super kid friendly. Some take a lot of dishes and some don’t, for the one’s that take a lot of dishes you might want to make an investment….

A dishwasher. AKA the person who eats up the meal that you took the time to plan out, prepare, and make super delicious. It took me 24 years to find a good one. Good luck to you!

ANYWAY. Here is the first in my installment of Monday Night Dinners. Enjoy!

Fajita Pocket Tacos

In our town there is this cute little drive through version of a really fabulous Mexican restaurant. I love their fajita pocket tacos, but I can’t always make the trek over there to get them. Therefore I came up with my own to have at home when we can’t get to the drive through.

Ingredients:

Flank Steak

Two Thick Slices of Red Onion (With all the layers, except of course the outside paper)

Two Thick Slices of Yellow Onion (With all the layers, the same)

4-6 Burrito Size Tortillas (I use the Mission Brand, or Aztec)

6 quartered cherry tomatoes

6 slices of provolone cheese

Marinade for flank steak (You can find great marinade recipes from The Pioneer Woman and Fly Through Our Window blogs) However, I used a bottle of marinade. I was lazy. I either use Lawry’s Mesquite, or Lawry’s Baja Chipolte.

Sour Cream, Salsa, Guacamole

Instructions:

Put a half a cup of marinade with flank steak in a large ziploc bag. Let marinade in refrigerator for at least half an hour and up to 24 hours (I usually do it the night before when I remember).

Heat oven to 350 degrees.

Heat an outdoor grill or grill pan to medium high. Place marinated flank steak and onions on a hot grill. I usually set our outdoor grill to about a medium heat. It takes about 3-4 minutes per side for medium rare and 5-6 minutes for medium well, but each grill is different. Let the flank steak rest for 5 minutes after it’s done. I like the onions to have a bit of a crunch so I do about 5 minutes on one side and then I remove them from the grill.

Here’s how your onions will look (slice them in half after you remove them from the grill)

If you want them less crunchy flip them on the grill and let them cook another few minutes. You can also use an indoor grill pan or saute them.

Now stick all of the tortillas on a plate in the microwave and heat them for 25-30 seconds.

Slice the flank steak in thin long strips perpendicular to the grain. Then slice the strips in half.

Place a tortilla on plate. Add about 5-6 half slices of flank steak in the center. Top with about 5 half slices of onion and around 4-5 quartered tomato slices. It should look like this:

Then top with a slice of provolone:

Then fold top, bottom, side, roll over. Like I do with my cheesy beefy burro recipe. Repeat these steps with all of your tortillas and then pop them in a pan in the oven for the time it takes to make a cheese quesadilla for your own Super Kid (about ten minutes). Top with sour cream, salsa, or guacamole. Or eat it plain as my husband does.

You may also like

Leave a Reply

Your email address will not be published. Required fields are marked *