Spanish Gardens Steak Fajita Tostadas

These are basically a pile of delicious on a crispy corn tortilla. Add your Spanish Gardens Taco Sauce and you’ve got an amazing dinner!

Ingredients:

1 16 oz. well-marbled steak (we used ribeye)
1 red onion
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips 
Spanish Gardens Taco Seasoning
1 tbsp olive oil
tostada shells
lime
microgreens 
Spanish Gardens Taco Sauce (spice of your preference)
avocado, sliced or cubed
fresh cilantro

Instructions:

Rub the steak with Spanish Gardens Taco Seasoning and grill or pan sear to desired doneness and thinly slice.

Preheat oven to 400º. Toss onions and bell pepper slices in a bowl with 1 tbsp olive oil and 2-3 tbsp Spanish Gardens Taco Seasoning. Spread mixture over a sheet pan, making sure they aren’t on top of each other. Roast until edges begin to brown, about 20 minutes.

Start with your tostada shell, then top with a bed of microgreens. Add onion and peppers mixture, then slices of steak. Finish with a generous drizzle of Spanish Gardens Taco Sauce, sliced avocado, cilantro, and a squeeze of lime.