Vegetable and Steak Fajitas with "Killed" Jalapeños

This dish was very worthy. I initially had some trepidation about the "killed" jalapenos but they turned out completely mild, almost too much so (though very flavorful, just not hot). I took cmwilliams' advice and made a rub from lime juice, lime rind, chili powder, salt and pepper and let the steak marinate a few hours. We have a Traeger BBQ so I wanted to grill the meat instead of pan-frying it. As I said, I was a little afraid it would be too hot for me or DD, it was actually almost too mild - even with the addition of the chili powder rub on the meat. Next time I'll use a little ancho chili powder to spice it up more. After assembling the tortillas we added a sliver of avocado and some low fat sour cream. Delicious meal - we'll definitely do this one again.

We thought this was good! I agree with another reviewer that the steak needed a little more flavor. Before I cut and cooked it, I applied a rub, but it still wasn't very flavorful. A marinade might be nice to add more flavor and make it a little more tender. I was amazed at how much the jalapenos mellowed; they added a nice lime flavor and crunch (and not much heat). Overall, this was good, and we'll make it again.

The idea is great, but I wanted more flavor depth. I would grill the flank steak whole, then slice and add at the end as suggested. I would also season the meat more next time. I have a recipe that involves scoring the flank steak a day before and spreading with a paste of lime juice, shredded lime rind, just a bit of olive oil, salt, pepper, and chili powder. Might suggest that...

Great recipe, very tasty. I'm not a mushroom person so I just increased the zucchini and peppers. I love Mexican food on July 4th so I might make this recipe for my family to celebrate.