Corn Salsa:

• 12 ounces corn kernels, grilled, boiled or frozen
• 1 cup cherry tomatoes, quartered (more if desired)
• 1-2 jalapeños, diced (seeds and white membrane removed)
• ½ red onion, diced
• 2 teaspoons lime zest
• 2 tablespoons lime juice
• ½ cup cilantro, roughly chopped
• ¼ teaspoon kosher salt, more to taste
• ⅛ teaspoon ground black pepper
• ¼ teaspoon chili powder (optional)
• ¼ teaspoon cumin (optional)

Fajita Steak:

• 1 ½ pounds flank steak
• ¼ cup olive oil
• ⅓ cup fresh lime juice (approx. 2 limes)
• Zest of 2 limes
• ½ teaspoon chili powder
• ½ teaspoon ground cumin
• 1 tablespoon garlic, minced
• 1 tablespoon soy sauce (use Tamari for gluten-free)
• ¼ teaspoon kosher salt
• 1-2 tablespoons cilantro, chopped (optional)

Fajita Veggies:

• 2-3 tablespoons chicken broth, more if needed
• 1 tablespoon garlic, minced
• ½ red onion, sliced
• ½ yellow onion, sliced
• 3 bell peppers (red, green, orange), sliced
• 2 tablespoons fajita seasoning
• Kosher salt and ground black pepper, to taste

Other Fajita Toppings and Serving Suggestions:

• Cilantro lime rice (homemade or store-bought)
• Cilantro lime sauce
• Homemade guacamole or avocado chunks
• Tomatoes or blender salsa
• Sour cream (regular or dairy-free)
• Lime wedges
• Fresh cilantro