Description
Lupe Tortilla fajitas feature tender, marinated steak or chicken grilled to juicy perfection, served with a colorful mix of sautéed bell peppers and onions. Wrapped in a warm, fluffy flour tortilla and often accompanied by fresh sides like guacamole and salsa, these fajitas offer a deliciously vibrant Tex-Mex experience.
Ingredients
Scale
For the Marinade:
- 1/4 cup vegetable oil
- 1/4 cup lime juice
- 1/4 cup orange juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Fajitas:
- 1 1/2 pounds skirt steak, thinly sliced
- 1 large onion, thinly sliced
- 1 large bell pepper, thinly sliced
- Flour tortillas, for serving
- Optional toppings: Guacamole, salsa, sour cream, shredded cheese, chopped cilantro
Instructions
- In a small bowl, whisk together vegetable oil, lime juice, orange juice, minced garlic, ground cumin, chili powder, smoked paprika, salt, and black pepper to make the marinade.
- Place sliced skirt steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, making sure it is well coated. Cover or seal and refrigerate for at least 1 hour, or up to 4 hours.
- Preheat grill to medium-high heat. Remove steak from marinade and discard excess marinade.
- Grill steak for 3-4 minutes per side, or until cooked to desired doneness. Remove from grill and let rest for a few minutes before slicing thinly against the grain.
- In a large skillet over medium-high heat, sauté sliced onion and bell pepper until tender and slightly caramelized, about 5-7 minutes.
- Warm flour tortillas on the grill or in the microwave.
- To serve, fill warm tortillas with sliced steak, sautéed onion and bell pepper, and optional toppings such as guacamole, salsa, sour cream, shredded cheese, and chopped cilantro.
- Roll up tortillas and serve immediately.
- Prep Time: 15
- Cook Time: 10
Nutrition
- Serving Size: 4
- Calories: 340