Ingredients

Start with a large platter, plus:

Skirt Steak Fajita strips (see recipe)

Chicken Fajita strips (see recipe)

2 to 4 cups diced tomatoes

2 or 3 large onions, thinly slivered

4 limes, quartered

1/4 cup chopped flat-leaf parsley or cilantro, for garnish

16 flour tortillas (71⁄2-inch diameter), warmed

Tomato Papaya Salsa

2 to 4 cups guacamole, store-bought or homemade (see recipe, page 14)

2 to 3 cups sour cream

2 to 3 cups grated Monterey Jack

Preparation

  1. Arrange the steak, chicken, tomatoes, onions and limes decoratively on the platter. Sprinkle with parsley.
  2. Place tortillas in a napkin-lined basket. Put the other toppings in bowls.
  3. To serve yourself, fill a tortilla with steak or chicken; add toppings to taste. (Don’t overstuff.) Roll up and enjoy.