Steak Fajita Crunch Bombs

In a bowl, whisk together lime juice, olive oil, garlic, oregano, cumin, and cayenne pepper (if using).
Add the steak to the marinade and refrigerate for 2-4 hours or overnight to let the flavors infuse.
Grill the Steak:

Preheat your grill to medium-high heat.
Remove the steak from the marinade and grill for 5-7 minutes per side or until it reaches your desired doneness.
Once cooked, let the steak rest for a few minutes before slicing it into small pieces.
Sauté the Onions and Bell Peppers:

In a large skillet, heat some oil over medium-high heat.
Add the onions and bell peppers, cooking until they are tender and slightly caramelized, about 5 minutes.
Assemble the Crunch Bombs:

Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
Cut the grilled steak into small pieces.
To assemble, place a few pieces of steak on each tortilla, followed by the sautéed onions and bell peppers. Top with shredded cheese, sliced avocado, sour cream, and salsa. Fold the tortilla around the filling to form a neat package.
Serve and Enjoy:

Serve the Steak Fajita Crunch Bombs immediately while warm. Garnish with fresh cilantro if desired.
Serving and Storage Tips: