My husband’s favorite quick and simple meal is these fajitas. They are really delicious! If you don’t have time to marinate the meat for two or more hours, simply leave it out at room temperature for 20 to 30 minutes with the bag well closed. Serve with lime wedges, sour cream, and either Cheddar or Monterey Jack cheese.
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 4 cloves garlic
- 1 tablespoon kosher salt
- 3 tablespoons lime juice
- 3 tablespoons olive oil
- 3 tablespoons minced fresh cilantro, or more to taste
- 1 teaspoon chili powder
- ½ teaspoon white sugar
- ½ teaspoon paprika
- ¼ teaspoon cayenne pepper
- 1 ½ pounds beef skirt steak, cut across the grain into 1/4-inch strips
- 6 whole wheat tortillas, or as needed
- 1 tablespoon canola oil, divided
- 1 large onion, cut into slices
- 1 red bell pepper, cut into strips
- 1 clove garlic, minced
- ¼ teaspoon salt
Instructions
- Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
- Remove steak from marinade and shake off excess; discard remaining marinade.
- Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
- Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
- Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
- Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
- Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.
- You can use any color bell pepper, if desired. You can use light olive oil in place of canola oil, if desired.
- You can use flank steak or chicken in place of the skirt steak, if desired. You can use any tortillas instead of whole wheat tortillas, if desired.
- The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 451 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 6 g |
| Protein | 27 g |
| Saturated Fat | 5 g |
| Sodium | 1974 mg |
| Sugars | 3 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve made this twice – crowd pleaser. Fantastic recipe – LOVE, LOVE, LOVE! Minor tweaks for a smokier flavor: Chipotle Pepper instead of Cayenne; Smoked Paprika vs Paprika. I used on skirt steak and shrimp. This will be my go-to recipe!
No fuss Crowd pleaser! I threw everything in a ziploc bag and marinated the whole thing for a few hours. When company arrived all I had to do was to place the meat and veggies in a single layer on a baking sheet, bake for 30 minutes and dinner was ready! Served the fajitas over tortillas with pico de gallo, and creamy avocado sauce Yummy!
Just the right amount of lime juice and spices. I didn’t add Cayenne because we don’t like hot. Cooked it in my wok. Hated to see the juices from the meat go to waste so I mixed a little cornstarch with water and added it. Will definitely make it again!
Great marinade and recipe. Followed exactly except halved the cayenne and used sirloin marinated overnight. Meat was very tender. Flavors were good and did not overpower the bell peppers. I recommend fresh lime juice squeezed right on the finished fajita! Best part is the leftovers are just as good if gently heated.
Easy and delicious. I let the meat marinade for several hours. It was tender and super tasty.
I used Nolan Ryan’s seasoned skirt steak and Holmes pecan smoked sausage (Holmes) and grilled them. I added white cheese quest with green chilies, added cheddar cheese, sour cream, tomatoes and lettuce. Delicious.
This is a great recipe. I made a few changes though. I thought a tablespoon of salt For the marinade was outrageous, so I modified as I also watch sodium intake. (Several other reviewers commented that the recipe was too salty). I only used 1/8 tsp which was plenty with the lime juice and spices. I also used red and yellow peppers. This is a recipe where you can use any kind of peppers you like. I used olive oil instead of canola. And finally, I won’t put the tortillas in the oven wrapped in tin foil again. They fell apart while eating them. I normally heat in a cast iron skillet which works just fine.
I made this for my son’s birthday. I followed the recipe but added a little truff sauce that my son buys off Amazon. I then vacuum sealed it and marinated it for about 6 hours. I cooked it in an Anova provision cooker at 139 degrees for about 2 hours then seared it quickly. It can out amazing, very flavorful & tender
I used a strip steak and it worked out great . I cannot use a grill so I sauteed the veggies. Very tasty and fun to eat!
It was easy but I would recommend using flank steak because the skirt steak was chewy and I marinated it overnight. Marinade was excellent!
Made this except used sirloin instead of flank steak. Best fajita I have ever had. My wife thought so to
The flavor was really good but overly salty. Will make it again
Dad loved it!! And he’s not real big on Mexican food. This will be my go to meal when I don’t feel like cooking.
Yesterday We all liked this. My go to recipe.
Definitely, the description didn’t leave a tiny detail with no mentioning , accordingly the experience was perfect and sure will make it again and again. Thank you Tara .
Excellent!!
I followed this recipe exactly and it came out amazing! We made steak fajitas, but I can see this being our new marinade for when we grill steaks from now on.
I added habaneros and jalapeños to bring the heat up to my liking.
My family loves this!!!
No changes. I might try grilling instead of using iron skillet next time, not sure how that would work with the marinade.
Easy peasy. Although I did add cumin and used lemon juice instead of lime.