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Fajita Sub Topped With Fresh Guacamole and Salsa

Course: Main Course
Cuisine: American
Prep: 1 hour
Time: 15 minutes
Total Time: 1 hour 15 minutes
Adjustable Servings: 2
Calories: 934 kcal
Pretty simple, quick, cheap and delicious fajita twist. When you find out you are out of tortillas beautiful things can happen. This fajita sub was the result of that night. I grilled the fajitas on a hibachi which is a little more difficult when the wind is blowing. Any grilling method you dig by all means, do that. The guac is a simple one that keeps the pallet focused on the avocado’s flavor.
Print 🖨️

Nuts-n-Bolts

Fajitas

  • 1 pound fajita
  • 2 tbsp Cottonmouth dry rub
  • 1 tbsp salt

Guacamole

  • 4 oz avocado
  • 1 tsp garlic
  • 1 tsp salt

Sub Bread

  • 12 oz bread sub, rolls

Scorched

  • 4 tbs Scorched salsa

The Build

Fajita Build

  1. Cut the white membrane off the best you can.
  2. Liberally sprinkle Cottonmouth on both sides.
  3. Add salt to your taste. A little more than what you would put on finished food at table is okay. Most will come off during cooking.
  4. Let meat rest until it sweats. I always go for a minimum of 45 minutes.
  5. Cook this thang however you want! We did it on a hibachi with charcoal.
  6. Light up charcoal and let it coal out. It will be gray and hotter than hell.
  7. Set steak on grill for 3 minutes. Usually the coals are a little hotter than medium in your stove.
  8. Flip and grill an additional 3 minutes.
  9. Now you are timer free and this is the point where you need to decide when your fajitas are cooked to your perfection. For me I know it’s another fajita flip and 3 more minutes. This is pretty consistent in giving me a medium rare cut.

Guacamole Build

  1. On cutting board chop up clove of garlic add salt to garlic.
  2. Mash garlic and salt between knife blade and cutting board.
  3. In a bowl add meat of avocado and salt mash.
  4. With a fork mash all that up to desired consistency.

Sub Prep

  1. Spread butter or olive oil over both sides of bread.
  2. On grill or medium high pan on stove, place both sides face down and grill until toasty.

The Stack

  1. Cut fajitas in half long way.
  2. Now cut ¼ to ⅓ inch strips against grain.
  3. Now just start stack’n! In image it’s fajitas, shredded cheese, guacamole and salsa. We used Scorched in this one.

Notes

  • This as most the dinners I cook are built for speed and simple.
  • You want something else on there I highly recommend it!

➕ Nutrition - About

Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. None of these recipes came from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits. If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much. Well, in general I can’t spell worth a crap. Thanks – Shawn

Nutrition Facts
Fajita Sub Topped With Fresh Guacamole and Salsa
Amount Per Serving (355 g)
Calories 934 Calories from Fat 279
% Daily Value*
Total Fat 31g 48%
Saturated Fat 8g 40%
Cholesterol 142mg 47%
Sodium 5851mg 244%
Potassium 1463mg 42%
Total Carbohydrates 95g 32%
Dietary Fiber 12g 48%
Sugars 12g
Protein 68g 136%
Vitamin A 30.3%
Vitamin C 27.9%
Calcium 27.2%
Iron 61.6%
* Percent Daily Values are based on a 2000 calorie diet.
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