1 tbsp. extra-virgin olive oil
1 medium onion, diced
1/2 lb. grass fed ground beef or lamb
1/2 lb ground pork
1-2 Serrano peppers deseeded and diced
1 tbsp. chili powder;
1 tsp. ground cumin;
½ tsp. paprika;
½ tsp. dried oregano;
½ tsp. garlic powder
sea salt to taste
black pepper to taste
1 avocado cubed
2/3 cup. shredded Mexican cheese
1/2 cup. shredded iceberg lettuce
1/4 cup cilantro
1/2 cup. sour cream
Heat a skillet over medium heat until oil is hot. Add onion and cook until opeque.. Add ground beef, pork, peppers and all spices. Cook until the meat is browned. Add salt, pepper, and chili flakes. Drain excess fat.
Set tomatoes, stem-side down on a plate. Cut the tomatoes into six wedges without cuting completely through the tomato so that the tomato stays intact like a bowl.
Divide meat evenly between the tomatoes, then top each with avocado, lettuce, sour cream and cilantro. Sprinkle with cheese.
NOTE: Stir fried green peppers (diced small) can also be added more of a fajita flavor