One-Pan Fajita and Taco Plate

Steps

1. Slice the various peppers, including bell peppers, jalapeños, red onions, brown onions, and tomatoes.
2. In a bowl, mix olive oil with Mexican taco spice (cumin, chili powder, cayenne, garlic, onion) and toss all of the sliced vegetables and meats together.
3. Place the marinated chicken, steak cubes, and El Pescadore pork onto a sheet pan or baking dish.
4. Arrange the seasoned peppers, onions, tomatoes, and meats on top of the pan in layers.
5. Preheat oven to 425°F (218°C).
6. Place the entire pan into the preheated oven for approximately 25 minutes.
7. While the main dish cooks, prepare the Mexican rice: In a separate pot or skillet, sauté onions in olive oil until slightly browned. Add Rotel tomatoes and chilies to the pot and cook for 20 minutes.
8. Once the sheet pan is out of the oven, warm up flour and corn tortillas as desired.
9. Assemble the taco plate by serving the cooked meats and vegetables with rice, sliced avocados, and any other desired toppings.