Grilled Tequila Lime Steak Fajitas


½ cup freshly squeezed lime juice (3 to 4 limes)
½ cup orange juice or blood orange
½ cup tequila
1 tablespoon ground cumin
1 teaspoon minced fresh garlic (2 cloves)
1 teaspoon Kosher salt
¼ teaspoon freshly ground pepper

1-pound flank steak

1 red pepper, seeded, cut into 4 pieces
1 yellow pepper, seeded, cut into 4 pieces
1 medium red onion, sliced into 1/8-inch rings
1 jalapeno pepper, seeded, cut in ½
1 tablespoon extra-virgin olive oil

6 Mission 8-inch Super Soft Flour Tortillas, warmed

Shredded Monterey Jack cheese
Sour Cream
Chopped fresh cilantro leaves
Lime wedges


In 1-gallon zip lock plastic bag place all marinade ingredients; mix well.  Add flank steak and place into refrigerator for 3 to 4 hours.  Meanwhile, brush vegetables with olive oil; set aside.  Heat grill to medium high heat.  Remove steak from marinade and discard marinade.  Place steak on grill along with vegetables.  Grill for 4 minutes then turn over meat and vegetables.  Continue grilling steak for 3 to 4 minutes or until pink in center; remove from grill and set aside. Continue grilling vegetables until softened (5 or 6 additional minutes); remove from grill.  Slice vegetables into strips and slice steak into strips cross wise across grain.  To serve:  Place steak slices into warmed tortillas, then top with sliced vegetables, shredded cheese, guacamole, sour cream, salsa, and chopped cilantro leaves.  Squeeze lime wedges over tortillas.

Makes 4 to 6 servings

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