How To Make Fajitas ~ Recipe

flank steak

🥗Healthier: chicken breast

💰Cheaper: chicken thighs

Chicken breast is leaner, while chicken thighs are often more affordable.

bell peppers

💰Cheaper: frozen mixed peppers

Frozen mixed peppers can be more budget-friendly.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often cheaper.

Start by making a marinade for the skirt steak.

Add 1/4 cup of vegetable oil to a bowl.

Add the juice of 2 whole lemons (about 3-4 tablespoons) to the bowl.

Add 1 clove of minced garlic, 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder to the marinade.

Mix the marinade well.

Season with salt and pepper, and turn off the heat to roast the seasonings.

Add 1 tablespoon of Mexican hot sauce to the marinade and mix again.

Pour in 12 oz of Mexican beer and mix thoroughly.

Lay the skirt steak in a dish and pour the marinade over it, ensuring it is well coated.

Cover the dish and let the steak marinate in the refrigerator for around 6 to 7 hours, turning it every 2 hours.

After marinating, prepare homemade tortillas in advance (recipe in the description).

Cut up the bell pepper and onion.

Fire up the yakatori grill.

Remove the skirt steak from the marinade and place it on the grill.

Grill the steak for about 3 to 4 minutes on each side until a nice sear is achieved.

Sauté the bell peppers and onions in a skillet, seasoning with salt and pepper until tender.

Cut the grilled skirt steak across the grain into strips.

Mix the sautéed peppers and onions with the sliced skirt steak in the skillet.

Assemble the fajitas by placing the mixture in a tortilla, adding bell peppers, onions, a squeeze of lime, Pico de Gallo, guacamole, and Crema.

Cooking Techniques

Equipment Needed

Spice Level: