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Quick-Fix Fajitas Recipe

Quick-Fix Fajitas Recipe
  • Meal


  • Cusine



For the marinade:

Zest and juice of 1 orange

Zest and juice of 2 limes

3 cloves garlic, minced

1 jalapeño, minced

1/2 bunch cilantro

Pinch of salt and pepper

1 teaspoon cumin

1/2 teaspoon dried oregano

1 tablespoon sauce

For the fajitas:

1 1/2 pounds skirt steak

1 onion, sliced thinly

2 bell peppers, assorted colors, thinly sliced

12 corn tortillas

Canola oil spray


2 limes, quartered


Whisk together all the ingredients for the marinade in a large bowl. Add the steak and toss until coated. Set aside for 40 minutes, or longer if you have the time. Heat a grill, grill pan, or iron skillet over high heat. Remove the meat from the marinade and wipe off excess liquid. Spray the cooking surface with a little bit of oil. Set in the meat and cook for 1 to 2 minutes per side, depending on the thickness of the steak. It should be medium-rare but have a good sear on it. Remove the steak and let rest for a few minutes. Spray the pan with a little more oil and then the vegetables. Add them in batches if they can't all fit in one layer. Cook for a minute or two per side, or until they have little blotches of black but are still crisp. Set aside. Thinly slice the meat across the grain. Toss it into a bowl with the peppers. Serve with warmed corn tortillas, lime wedges, and salt to taste.