How To Make TENDER & JUICY Fajitas!

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.

Remove the thick cut Angus fajitas from the packaging and pat them dry with paper towels to remove excess moisture.

Butterfly the thick cut meat by making a slit halfway through and slicing it open to create thinner pieces for tacos.

Cut the meat into smaller pieces, ensuring to cut with the grain for easier slicing after cooking.

Prepare the marinade by combining 1/4 cup diced onions, 2 cloves finely chopped garlic, 1/2 cup olive oil, 2 tablespoons soy sauce, 1/4 cup lemon juice, and 1/4 cup orange juice in a bowl.

Mix the marinade thoroughly and place the meat into a plastic bag, pouring the marinade over it.

Seal the bag, removing as much air as possible, and massage the marinade into the meat.

Refrigerate the marinated meat overnight for optimal flavor.

Remove the meat from the marinade and pat off excess marinade, leaving some onions on for flavor.

Season the meat with Southern Belle seasoning, salt, and pepper, ensuring even coverage.

Prepare the Weber kettle by adding lump charcoal and spreading it evenly across the bottom.

Preheat the grill with the lid on for about 3-5 minutes until hot.

Place the fajitas over the hot coals and cook, flipping every minute until they reach an internal temperature of 145-150 degrees Fahrenheit.

Look for a good color on the meat while cooking, adjusting the position on the grill as needed.

Cooking Techniques

Equipment Needed

Spice Level: