We tend to think of fajitas as restaurant food, but they don't need to be. (BTW, if you're wondering what the difference is between a burrito, a soft taco, and a fajita, well, opinions vary.
The great thing about fajitas is that only two items, the meat and the sauteed peppers/onions, need to be cooked, and only two other items, the cheese and the avocado, need any kind of prep. (And feel free to use the pre-grated cheese--no one will shoot you!) Here's what you do:
Marinate your meat, either boneless chicken breasts or some kind of steak (I used bone-in ribeyes because they were having such a sale on them, but boneless would be much easier) in a mixture of olive oil and taco seasoning. I'd say I used aboaut 1/4 cup of oil and 1 tablespoons of taco seasoning per pound of meat. Grill, brushing generously with marinade, and cut into strips. Put on a large platter and put the platter on a warming tray if you have one.
Slice and saute vegetables on a griddle or large frying pan, using olive oil and either more taco seasoning or just salt and pepper. Press a garlic clove or two into the mixture at the end of cooking if you so desire. Don't put the garlic in too early or it'll burn. It's good to have a little browning on the veggies as they'll have much more flavor that way. Put the veggies in a big bowl.
Grate the cheese and put it in a bowl; dice or mash the avocado and put that in a bowl. Pour some salsa in a bowl or just stick a spoon in it; get out a container of sour cream and put a spoon in that. Fajitas are usually made with flour tortillas, but if you have people who don't want those you can also use soft corn tortillas. You'll want to heat them up a little; I have a classy plastic tortilla warmer that I use in the microwave, but you can wrap them in foil and put them in the oven at 350 for 10 minutes or just leave them in the plastic bag and microwave them in that. I usually give a dozen tortillas about three minutes on 50% power.
Put out the plates and have people go through a line to assemble their fajitas. You can pass everything at the table if you want, but that gets pretty slow. A nice addition to fajitas is black bean and corn salad. You can find the recipe for the dressing here, and just use a can of black beans, a couple of cups of frozen corn, some diced red onion, and perhaps diced avocado if you aren't using that for the fajitas. And some kind of brownies for dessert, most authentically this Mexican version. My son made some brownies for us and they were fabulous; unfortunately they're in the "we'll never be able to replicate this" category, as he misread the directions and had to regroup.
So we had a very nice fajitas luncheon yesterday to welcome my husband Jim back from his participation in our church's missions trip. Give fajitas a try sometime soon this summer!