1/2 lb skirt steak, cut into strips
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons chile powder
2 teaspoons cumin
2 teaspoons paprika
1 small handful of cilantro, finely chopped
2 tablespoons water
1 tablespoon worcestershire sauce
1 green and 1 red pepper, cut into thin strips
1 small yellow onion, diced
1 tablespoon olive oil
Corn or flower tortilla shells
1/2 cup shredded monterrey jack cheese
Cut the steak into thin strips. In a microwave-safe bowl, combine the steak strips, salt, pepper, chile powder, cumin, paprika, cilantro, water and worcestire sauce. Cover the bowl loosely with microwave-safe plastic wrap, and microwave on high for 3 1/2 to 6 1/2 minutes, stirring half-way, until the steak slices are done to your desired level. Drain any excess water off of the steak, and set aside.
In a separate microwave-safe bowl, combine the sliced pepper, diced onion, and olive oil. Cover loosely with microwave-safe plastic wrap. Microwave on high for 2 to 3 minutes, until vegetables are softened. Drain excess oil from vegetables.
Lay out your desired number of tortilla shells (makes 6 to 10 fajitas, depending on portion sizes), and spread some sour cream and salsa on all of the shells. Next, sprinkle on some cheese, then top with vegetables and the steak. Roll each tortilla up, serve and enjoy!