Grilled Steak Fajita Tacos

Prepare the guacamole: combine mashed avocados, diced jalapeño (seeds removed), 1/3 cup diced red onion, 1/3 cup chopped cilantro, minced garlic, lime juice, and salt and pepper to taste in a bowl; mix until smooth and refrigerate until ready to serve.

Make the honey habanero sour cream: whisk together 0.5 cup light sour cream, 0.5 tbsp haberno hot sauce, and 1‑2 tbsp honey until smooth; refrigerate until ready to serve.

Pat the ribeye steaks dry, coat them with avocado oil, and season generously on all sides with fajita rub.

In a large bowl, toss the sliced yellow, orange, red, and green bell peppers and sliced red onion with avocado oil and fajita rub until evenly coated.

Grill the peppers and onions over medium‑high heat for 6‑8 minutes, stirring occasionally, until nicely charred; transfer to a tray to catch steak drippings.

Grill the steaks over medium‑high heat for about 2.5‑3.5 minutes per side, or until the internal temperature reaches approximately 130°F for medium‑rare.

Remove the steaks from the grill and let them rest for 5‑10 minutes, then thinly slice against the grain.

Warm the tortillas, then assemble each taco with sliced steak, grilled peppers and onions, a spoonful of guacamole, a drizzle of honey habanero sour cream, and top with Cotija cheese and chopped cilantro; serve immediately.