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• 1 pound top sirloin ( or chicken breast), sliced into strips

• 1 medium red onion, sliced

• 1 poblano chile, cleaned and cut into lengthwise strips

• 8 mini sweet peppers, stems removed and sliced or 1 red bell pepper, sliced

• 1.5 T. Gather Baja Seasoning, or your favorite fajitas seasoning

• 1 ½ tsp. cumin seeds

• 4 oregano sprigs, leaves stripped

• Salt and pepper

• ¼ cup olive oil

• Olive oil, as needed for the pan

• 1 ½ limes, 1 quartered for serving, ½ for squeezing

• To serve: Tortillas, sour cream, salsa, guacamole

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• 2 roma tomatoes, diced

• 1 roasted green chiles, roasted and diced

• ½ red onion, diced

• 3 clove garlic, minced

• ¼ cup cilantro, chopped

• ¼ cup fresh lime juice

• 1 tablespoon honey

• Salt & Pepper to taste

• --

• 3 avocados, ripe

• 1 roma tomato, seeds removed, diced

• 3 cloves garlic, microplaned

• 1 lime, juiced

• Salt and pepper, to taste


1. In a medium bowl, toss the steak (or chicken), onion, all the peppers, baja seasoning, cumin seeds, oregano, and salt and pepper with the ¼ C. of olive oil. Set aside.

2. Make the salsa – combine the diced roma tomatoes, roasted green chiles, red onion, garlic, cilantro, lime juice, honey, and salt and pepper. Mix well as set aside.

3. Make the guacamole – cut the avocados in half, remove the pit and peel. Place in a bowl and mash with a large wooden spoon or fork. Add the tomato, garlic, lime juice, and salt and pepper. Mix well again. Cover with plastic wrap and set aside.

4. In a large frying pan, heat 2-3 T. oil over medium high heat. When the oil is hot, add the steak/onion/pepper mixture and saute until the steak is cooked and the vegetables are soft. When the mixture is cooked, squeeze in half a lime worth of juice. Taste for a for a final seasoning of salt and pepper. Assemble any way you desire. Enjoy!