Skirt Steak Fajitas

For marinade, juice the Limes (2) and Orange (1) into a bowl. Mix in Fresh Cilantro (3 Tbsp) , Ground Cumin (1 tsp) , Olive Oil (1/4 cup) , Chipotle Peppers in Adobo Sauce (2) , and Chili Powder (1/2 tsp) and whisk everything together.

Cut Skirt Steak (3 lb) into manageable pieces. Place the steaks in a ziploc and pour the marinade in. Move around to make sure steak is covered with marinade. Seal the ziploc and place it in the refrigerator for 3-4 hours.

In a food processor, add the Ro-Tel® Diced Tomatoes & Green Chilies (1 can) , Roma Tomatoes (4 1/2 cups) , Jalapeño Pepper (1) , Chipotle Peppers in Adobo Sauce (1) , Adobo Sauce (1 Tbsp) and pulse a few times.

Next, add in the Lime Juice (1/3 cup) , Ground Cumin (1 tsp) , Salt (1 tsp) , Granulated Sugar (1 tsp) , Fresh Cilantro (1/2 cup) , Yellow Onion (1) , and Garlic (1 clove) . Puree everything together again to make the spicy salsa.

In a large bowl, halve and pit the Avocados (5) . Add Garlic (2 cloves) , Lime Juice (1/3 cup) , Yellow Onion (1/2) , Kosher Salt (1 tsp) , Fresh Cilantro (1/2 cup) , and Ground Black Pepper (to taste) .

Drizzle in Olive Oil (2 Tbsp) and begin to mash everything together. When mixed thoroughly, make sure to refrigerate the guacamole until you serve the fajitas.

Preheat the grill. While you wait for it to come to temperature, start slicing the Yellow Onions (4) and Red Bell Peppers (2) . Feel free to combine them because you will cook them together later.

Wrap the steak up in aluminum foil and let rest for 15 minutes. While the steaks rest, grill the sliced onions and peppers on the griddle. Season with Salt (to taste) and Ground Black Pepper (to taste) and set aside in a bowl.

Slice steaks to desired thickness, while you warm the Tortillas (10) on the griddle just to get them hot.