The fajita. A staple menu item at any Tex-Mex restaurant. Traditionally a skirt steak is used but fajitas have evolved to reference any grilled meat sliced thin mixed with sauteed onions and multi-colored bell peppers. Often delivered to the table sizzling in a skillet wherein you make up the final product yourself. Spoon the meats onto a flour tortilla and top with sour cream, guacamole, and salsa (shame on you if you add cheese or lettuce!).
Chadd makes THE BEST fajitas! His marinade is stellar and he gets those veggies to a soft but still slightly crunchy perfection.
Technically, fajitas meet the standard of a taco but due to having its own unique name and added level of accompaniments it could be argued that it is not a taco.
You be the judge.
Polls will be open for 1 week. Polls are now closed, in the famous words of Jeff Probst, “I’ll go tally the votes.”
Results are in, it was close but fajitas will remain under the category of TACO for the purposes of this blog and for my taco count.