I’ve been up at my in-laws’ house upstate in Port Jervis, NY, so my daughter and I headed over to Walmart and headed to the International Foods section. While I was intrigued by the <rel=”nofollow” a href=”http://amzn.to/2r7AcHh” target=”_blank” rel=”noopener noreferrer”>Mini Soft Flour Tortilla Boats, but that wasn’t a choice this week – but anything gluten free would work. 

My daughter and I had a hard time decided between the Stand and Stuff, the Super Stuffer or the regular crunchy taco shells. We decided on the Old El Paso Taco Shells (the 18 pack for $1.97).

Overwhelmed with choices, I decided to go with the crunchy taco shells, which I’ve been eating since I was a kid. Bonus: All their (corn) taco shells are gluten free (it’s still Passover, so no wheat!). They have only three ingredients – can’t get much simpler than that. My kids love crunchy taco shells, so I knew I would have a winner on my hands. 

I am a huge fajita fan and I adore hard taco shells, so why not combine the two? I picked up two flank steaks and 6 tri-colored peppers and two onions, plus verde salsa and a chili-lime marinade mix. We don’t eat a lot of red meat, so I figured this would be a nice change from the chicken I always seem to make (according to my sassy 11-year-old son). I wasn’t sure what my kids would think or if they would even eat my dinner (I never know), but I decided to go for it anyway. We had just gotten through several days of Passover and I wanted us to have a really fun and festive meal. 

Grilled Steak Fajita Tacos

So I took out all my ingredients. 

First, I made the marinade. I had a Chil Lime Marinade that I had picked up and quickly made it.

I added the marinade mix to a shallow casserole dish. 

Then I added olive oil.

I added some water (but forgot to add a little white vinegar). It turned out very tasty, anyway.

I marinated the flank steak for 30 minutes, while my father-in-law started the grill. 

I cut up the peppers and onions. 

I put the peppers and onions on skewers to cook them on the grill. 

My father-in-law cooked the meat and then the colorful peppers and onions.

After the flank steak was done, I sliced it up. 

We set the table, added some verde salsa (mild) and guac, as well as the Old El Paso Crunchy Shells and the flank steak, peppers, and onions. 

My daughter loved the tacos. She wanted extra guac on hers. 

My sassy 11-year-old son added hot sauce to his tacos. He usually doesn’t like meat, but he loved the flank steak. 

My Mother-in-law had seconds (and she never has seconds). 

My youngest child (who is ultra picky) may be making a wacky face below, but he had me make him THREE tacos. Unheard of!

Our fiesta was a big hit! The mom in me was really happy that this was also a healthy meal.

Next time I’ll make these scrumptious steak fajitas and use the Mini Soft Flour Tortilla Boats for a different taste. 

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