What Makes the Best Fajitas?

I'm somewhat of a purist when it comes to fajitas. The best fajitas I've had are from a restaurant near a mall in Arlington, I have no idea what the name is, I'll have to ask Cassie- we had so much fun there once that I actually wet my pants. Really, if you knew me, you'd know that is quite possible. Just because the fajitas sizzle on a platter does not mean that they'll be good. For example the mixed fajitas at Puerto Vallerta in Rexburg tasted like they were made with soy sauce. That's yucky.

So I offer you my list of requirements for a great fajita:

• Smokin' hot grill or cast iron pan. I use a cast iron grill pan to get the grill flavor, and I'm not shy about it.
• Steamed tortillas. When the fajita filling is about done I toss the tortillas on top.
• No fajita seasoning packet, salt and pepper or a grill seasoning will do.
• Skip the green bell peppers, go for the pasilla or "poblano" with onions and red bell peppers. Pasilla peppers are low in heat, lots of flavor, and cheaper in the winter. I think you'll love it. WinCo always has them.
• Fresh squeeze of lime. Always.
• Toppings allowed: Veggies, meat, romaine lettuce, sour cream, guacamole, and salsa.
• Toppings never allowed, but loved by my husband: beans and cheese. That's for burritos.
• Toppings considered: Grilled corn salsa, cabbage slaw, and that's about it.

Ina has the best chunky guacamole recipe, we made it tonight with our fajitas with a little tweaking. Here is our interpretation:

Ingredients
4 ripe Haas avocados
3 tablespoons fresh lime juice
8 dashes Tabasco sauce
1/2 cup finely chopped red onion
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 medium tomato, seeded and finely chopped

Directions
Halve and pit the avocados. While the avacado is in the peel make small vertical and horizontal slices to make a small dice then scoop the flesh into a bowl with a spoon. Add the lime juice, Tabasco, onion, garlic and salt and pepper; toss with a wooden spoon. Add the tomatoes and toss to combine. Adjust the seasonings as needed.

Make sure to cover it with plastic wrap placed directly on the guacamole. Great with chips or on your fajitas.