Skillet Skirt Steak Fajitas with Jicama Salsa
INGREDIENTS
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3/4 cup peeled, grated jicama
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1 small tomato, diced
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1 jalapeño peppers, seeded and diced
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1/4 cup chopped cilantro
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1 lime, Juice of
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3/4 teaspoon fine sea salt, divided
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1 1/4 pound skirt steak, cut into 2 or 3 pieces to fit in your skillet
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1 1/4 teaspoon chili powder
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4 teaspoons expeller-pressed canola oil, divided
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1 large onion, halved and cut into thick slices
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2 bell peppers, cut into strips
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4 cloves garlic, sliced
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8 whole wheat tortillas, warmed
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