Steak Fajitas with Lime Crema

In a bowl, whisk together 1/4 cup of olive oil, 1/4 cup of lime juice, 2 cloves of minced garlic, 1 tbsp of chili powder, 1 tsp of cumin, 1/2 tsp of smoked paprika, 1/4 tsp of cayenne pepper, and salt and pepper to taste.

Place 1.5 lbs of skirt steak in a resealable bag and pour the marinade over it. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours.

While the steak marinates, slice 1 large onion and 2 bell peppers (any color) into strips.

In a small bowl, combine 1/2 cup of sour cream, 2 tbsp of lime juice, and a pinch of salt to make the lime crema.

Heat a large skillet or grill pan over medium-high heat. Remove the steak from the marinade and cook for 3-5 minutes per side, or until desired doneness is reached. Let rest for 5 minutes before slicing against the grain.

In the same skillet, sauté the sliced onions and bell peppers until tender-crisp, about 5-7 minutes.

Warm the tortillas according to package instructions. Fill each tortilla with steak, peppers, and onions. Top with lime crema and any desired toppings, such as cilantro, avocado, or salsa.