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Sizzlin' Fajitas

Rated as 4.61 out of 5 Stars

"These fajitas are my husband's favorite quick-and-easy dinner. They are so tasty! If you do not have the time to marinate the meat for 2 or more hours, just leave it out at room temperature, keeping the bag zipped tightly for about 20 to 30 minutes. Serve with sour cream, Cheddar cheese or Monterey Jack cheese, and lime wedges."
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Ingredients

2 h 40 m servings 453 cals
Original recipe yields 4 servings

Directions

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  1. Grind garlic with kosher salt with a mortar and pestle until a paste forms. Whisk garlic paste, lime juice, olive oil, cilantro, chili powder, sugar, paprika, and cayenne pepper together in a bowl; pour marinade into a resealable plastic bag. Add skirt steak strips, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 2 hours to overnight.
  2. Remove steak from marinade and shake off excess; discard remaining marinade.
  3. Preheat oven to 300 degrees F (150 degrees C). Wrap tortillas tightly in aluminum foil to form a packet and place packet on a baking sheet.
  4. Bake in the preheated oven until warmed through, about 10 minutes. Keep warm.
  5. Heat 1 teaspoon canola oil in a large skillet over high heat until oil begins to smoke. Saute onion and bell pepper in hot oil until browned and almost tender, 4 to 5 minutes. Transfer onion and pepper to a plate.
  6. Heat 1 teaspoon canola oil in the same skillet over high heat until oil starts to smoke. Cook 1/2 of the steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Transfer cooked steak to the plate with onion and pepper.
  7. Heat remaining canola oil in the same skillet. Cook remaining steak in hot oil until browned on all sides but still pink in the center, 4 to 6 minutes. Stir cooked steak, onion, bell pepper, and any accumulated juices back into the skillet. Add minced garlic and salt; cook and stir until fragrant and heated through. Remove from heat. Divide steak mixture between warm tortillas.

Footnotes

  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts


Per Serving: 453 calories; 21.8 g fat; 48.1 g carbohydrates; 27.4 g protein; 38 mg cholesterol; 1974 mg sodium. Full nutrition

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Reviews

Read all reviews 24
  1. 36 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

The recipe was great. I made it paleo friendly to fit within my lifestyle, so I did not add sugar, I used coconut oil for cooking, and I wrapped in lettuce leaves rather than the tortilla. Thank...

Most helpful critical review

Super salty!

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The recipe was great. I made it paleo friendly to fit within my lifestyle, so I did not add sugar, I used coconut oil for cooking, and I wrapped in lettuce leaves rather than the tortilla. Thank...

This meal was so delicious that it prompted me to write my first review here! So yummy and tasty. Thank you for sharing this great recipe.

This is my go to fajita recipe now, I've used it several times. I use eye fillet and marinade from the morning onward. Last night's meal was a bit salty for some unknown reason, I've made it the...

My husband raved about the marinade's flavors. The only change I will make next time is to marinate overnight. The skirt steak was still kind of chewy. Excellent!

Great marinade! I had a sirloin steak & didn't know what we wanted to do with it & came across this recipe. I used regular flour tortillas & dried cilantro (bad, I know) because it's what I had ...

Loved the recipe. I was not sure at first about the marinade but it worked awesome on the meat. I followed the recipe. A real extra treat was the guacamole with fresh squeezed lime juice topped ...

Great recipe that the whole family enjoyed! I left out the chili pepper as some don't like it as spicy, and they can add their own heat later. I also skipped the grinding garlic and kosher sal...

Delicious Fajitas! I took the advice of the other reviewers and cut the salt back to only 1 tsp. I put all the ingredients directly into a 1 gallon ziploc and marinated the beef strips all da...

Just fantastic. Cut back on the salt by about half; it's just too much.