Perhaps the BEST B1G Forum anywhere, here at College Football Fan Site, CFB51!!!

Absolutely.

Heck, the popularity of BBQ in the southern part of the country is one direct result of the need to perform a lot of cooking OUTDOORS, to avoid heating up the interior of the home.  That, and slow-smoking was a good method of rendering really cheap, undesirable cuts of meat, as edible.

Now of course, its popularity has resulted in some of those cuts being just as expensive as steak, but what are you gonna do?  Skirt steak is another example of that, I used to buy it for $.79/lb.  Now it can run anywhere from $4-$8/lb.  I blame Chili's for the increased national popularity of fajita tacos. (no really, I do)

(incidentally, there's no such thing as shrimp fajitas or chicken fajitas or even sirloin steak fajitas, since the word "fajita" refers specifically to the cut of meat, which is the inside skirt.  All of those other things are simply tacos al carbon de pollo, or tacos al carbon de camarones, etc.)

TIL: Faja in Spanish means "belt", and -ita is a suffix meaning small or cute. So Fajita's meaning started as the small belt of meat around the cow or specifically the skirt cut (There are 4, 2 inside and 2 outside, either cut was servicable.) 
I always thought Fajita was a reference to the seasoning. When we have Mexican night in our household, I would add Taco Seasoning to meat being used in Tacos, and Fajita seasoning to the meat I wanted to use on ... Fajitas.

This stuff is legit.  (ChileCrunch)

TIL: Faja in Spanish means "belt", and -ita is a suffix meaning small or cute. So Fajita's meaning started as the small belt of meat around the cow or specifically the skirt cut (There are 4, 2 inside and 2 outside, either cut was servicable.)
I always thought Fajita was a reference to the seasoning. When we have Mexican night in our household, I would add Taco Seasoning to meat being used in Tacos, and Fajita seasoning to the meat I wanted to use on ... Fajitas.

Inside skirt was the traditional cut used.  Outside skirt in later years as it became more popular and they needed more meat to satisfy the growing demand.  And yes, that's why "fajita" specifically refers to the cut of meat and not the seasoning, or simply "taco on a flour tortilla" as people now tend to use it in generic form.
If you're adding "fajita seasoning" to chicken, then grilling the chicken, and putting that meat into a tortilla, you're making tacos al carbon de pollo.  Which are great, and common all through Mexico and the Southwest.  But they're not fajitas.  

This stuff is legit.  (ChileCrunch)

I believed you... so...


I just bought 'Chile Crunch' on Chile Crunch
https://www.chilecrunch.com
Crunchy, smoky, and infused with just the right amount of heat, Chile Crunch is made in small batches from a savory blend of roasted chiles, garlic, onion and spices. The perfect partner for steak,...

I know you're not a carb guy Badge, but some of my favorite uses of CC is for things like toast, grilled pita/naan, rice, chicken and vegetables.  and, of course your other favorite, eggs. 

Sometimes, yes, but only as a condiment. It is not incorporated into the broth itself. The broth is made using chicken bones, meat and organs, along with charred onion and ginger, star anise, coriander seed and clove. If I'm doing beef pho, I'll use beef bones and meat. Never bring to a boil. It makes the broth cloudy, which you don't want.

That is how I make it, which came to me from a friend who obtained it on a trip to Vietnam. It's good.

I have always made my Pho broth based on the Serious Eats recipe: https://www.seriouseats.com/recipes/2012/09/traditional-beef-pho-recipe.html
Calls for 1/4 cup of fish sauce, and then more to taste. I find it always requires more to get it to the right level.
I've never seen fish sauce as a condiment for pho. Sriracha and sometimes hoisin, but not fish sauce.

Killer pho and Vietnamese to be had in Columbus IN.   Houston may claim most SE Asian immigrants but Midwest has a lot of pockets including the more well known Columbus OH.