I really enjoy finding ways to whisk my southern roots into my California life. I saw something about National Fajita day and then I saw another story about succotash. It didn’t take long for me the two together. I love fajitas but sometimes biting into them you can make a mess when strips of meat and veggies fall out. Succotash is intentionally bite sized pieces.

I love that you can use up any vegetables you have in your home on this recipe. How about adding some black beans? Let me know how you change up this recipe to make it yours.

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Fajitas Succotash

A traditional Mexican dish, served in California, mixed up with a traditional Southern vegetable dish.

Course: Middles

Cuisine: Mexican, Southern

Keyword: carne asada, vegtables, succotash

Servings: 4 tortillas full

Ingredients

• 1 tsp. Ancho Chile Powder
• 1 tsp. Kosher Salt
• 1¼ Lbs. Skirt Steak
• 2 tsps. Zest of 1 Lime
• ¼ Cup Fresh Lime Juice
• ¼ Cup Olive Oil
• 1 Tbs. Worcestershire Sauce
• 4 Lg. Garlic Cloves, minced
• 1 Lg. Sweet Onion, diced
• 2 Red Bell Peppers, diced
• 1 Green Bell Pepper
• 1 Cup Fresh Corn Kernels can use frozen
• 1 Cup Fresh Peas use any bean or pea you have
• 1 pint cherry tomatoes, halved
• 1 jalapeño , minced
• 4 large flour or 8 corn tortillas
• Salsa
• Queso fresco
• Sliced Avocado

Instructions

• Combine the chile powder and salt. I often use remade taco seasoning.

  Rub spice mix all over surface of steak and place steak in a resealable freezer bag.

• In a small bowl, whisk together lime juice and zest, olive oil, the Worcestershire sauce and half the garlic.

  Reserve 2 tablespoons of the marinade and pour the rest into the bag with steak.

  Seal and move steak around in bag to coat thoroughly. Refrigerate for at least 4 hours and up to 24 hours.

  Massage bag periodically to redistribute marinade. Refrigerate reserved marinade if cooking the next day.
• Heat 2 tablespoons olive oil in a large, cast iron skillet over medium-high heat. Add onions and cook, stirring, until they soften. Stir in bell peppers and jalapeño. Cook, stirring, until peppers begin to soften. Add in corn and peas.
• Lower heat to medium, add remaining garlic. Cook, stirring often, until peppers are seared, softened and beginning to caramelize, 5 to 8 minutes.
• Move vegetables to sides and pour in reserved marinade and scrape bottom of pan with a wooden spoon to deglaze. Remove from pan but keep warm.
• Heat a large cast iron skillet over medium-high heat, or prepare a medium-hot grill.

  Remove meat from marinade and pat meat dry with paper towels.

  Heat remaining 1 tablespoon oil in skillet. Cook for 3 to 4 minutes per side. Meat should be medium rare. Remove to a cutting board, cover with foil and let sit for 10 minutes. Cut across the grain into bite sized dice.

  Add veggies back into pan and stir together until all evenly heated.
• Serve succotash along with warm tortillas, salsa and crumbled queso fresco.