Tequila-Lime Fajitas

4
Servings
15m
Prep Time
25m
Cook Time
40m
Ready In

Recipe: #32020

May 13, 2019



"This is out of my "Hot & Spicy" cookbook...cook time does not include marinating time..."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (272.4 g)
  • Calories 609.7
  • Total Fat - 53.7 g
  • Saturated Fat - 16.9 g
  • Cholesterol - 89.5 mg
  • Sodium - 795.6 mg
  • Total Carbohydrate - 12.4 g
  • Dietary Fiber - 3.6 g
  • Sugars - 3.9 g
  • Protein - 19.9 g
  • Calcium - 78 mg
  • Iron - 2 mg
  • Vitamin C - 21.4 mg
  • Thiamin - 0.2 mg

Step 1

Combine lime juice, tequila, cooking oil, chile peppers, hot pepper sauce, and salt in a medium mixing bowl. Place steak and onion in a plastic bag set into a shallow dish. Pour marinade over steak in bag. Seal bag and turn steak to coat well. Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Remove steak from bag, reserving marinade.

Step 2

Fold a 36X18-inch heavy foil in half crosswise. Using slotted spoon, remove onion and green chile peppers from marinade and place them in center of the foil; add red pepper strips. Bring up two opposite edges of foil and seal with a double fold. Then fold remaining ends to completely enclose the onions and pepper, leaving space for steam to build.

Step 3

Stack the tortillas and wrap in a double thickness of heavy foil.

Step 4

Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above the pan. Place steak and wrapped onion and peppers on the grill rack over the drip pan. Cover and grill for 10 minutes. Brush steak with reserved marinade. Add wrapped tortillas to the grill rack. Continue grilling for 8 to 12 minutes more or till beef is desired doneness. Turning steak along with packet of veggies and tortillas.

Step 5

Thinly slice steak into bite-size pieces. Divide steak and onion mixture among the tortillas. Roll up tortillas. Serve with avocado slices and sour cream.

Tips & Variations


  • Heavy duty foil

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