Quick-Fix Fajitas Recipe
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Category
Mains
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Cusine
Mexican
What do you need?
How to make?
Ingredients
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
Salt
2 limes, quartered
Directions
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.