Sizzlin' Fajitas

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. Thanks for sharing, my family loved it!

My husband and I loved these! I began marinating them at lunch time and then cooked them up for dinner. It was very flavorful but quick and easy at the same time. An instant weeknight dinner favorite!

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 on hand. Hubby, who isn't much of a fajita fan, went on and on about how delicious these were. Thanks, Tara, for a definite keeper recipe!

I followed this recipe exactly and it came out amazing! We made steak fajitas, but I can see this being our new marinade for when we grill steaks from now on.

10.21.18 ... https://www.allrecipes.com/recipe/241101/sizzlin-fajitas/ ... I used this seasoning on 28oz vegetables. Yes, I weighed 'em. 'Liked, but not enough of it - meaning, to clarify, more quantity-wise not more as in it was lacking. I'd double everything but the cayenne. 'Not incredibly spicy, but if you're feeding anyone sensitive or adding jalapenos or other heat, ya may wanna back off the cayenne. I cheated n used 1t each of dried cilantro & chili powder; 1/2t each of garlic powder, salt, sugar, paprika; 1/4t cayenne. I added the lime juice after sauteeing, but it didn't do much. Per serving would've been better. I was tempted to used smoked paprika & think I will next time.

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.

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 with sour cream on the Fajita! Will definitely be using this recipe again. Thanks

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 same way each time. But I think next time I'll do a half of tablespoon on cooking salt. Still my go to recipe. I usual use Chef John's tortilla recipe to accompany this dish. Just love it!

Easy and delicious. I let the meat marinade for several hours. It was tender and super tasty.

No changes. I might try grilling instead of using iron skillet next time, not sure how that would work with the marinade.

The flavor was really good but overly salty. Will make it again

This is a great recipe. I made a few changes though. I thought a tablespoon of salt For the marinade was outrageous, so I modified as I also watch sodium intake. (Several other reviewers commented that the recipe was too salty). I only used 1/8 tsp which was plenty with the lime juice and spices. I also used red and yellow peppers. This is a recipe where you can use any kind of peppers you like. I used olive oil instead of canola. And finally, I won’t put the tortillas in the oven wrapped in tin foil again. They fell apart while eating them. I normally heat in a cast iron skillet which works just fine.

Dad loved it!! And he's not real big on Mexican food. This will be my go to meal when I don't feel like cooking.

The seasoning was pretty mild but tasty. I will be using this recipe over and over.

Definitely, the description didn’t leave a tiny detail with no mentioning , accordingly the experience was perfect and sure will make it again and again. Thank you Tara .

Great marinade and recipe. Followed exactly except halved the cayenne and used sirloin marinated overnight. Meat was very tender. Flavors were good and did not overpower the bell peppers. I recommend fresh lime juice squeezed right on the finished fajita! Best part is the leftovers are just as good if gently heated.

Made it as directed and it was great. enjoyed by all!

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 day in the fridge. Made a great week night, family pleasing meal.

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

It’s actually 4-1/2 stars because, as others have noted, it’s too salty. I made the marinade exactly as written; it was delicious but could probably have used half the salt. I cooked everything in a wok on my grill (too hot to cook inside) so I can’t evaluate the cooking method. It was very tasty with homemade guacamole and chopped tomatoes on the side.

We loved it! My first time making fajitas at home and it was a hit. I don't cook with much salt so I didn't add any at the end and I would reduce the amount in the marinade. It was delicious, just a personal preference. I added some portobello mushrooms since I had them and they were delicious mixed in.

I made it exactly how it says except I didn' t put them in tortillas I served them with stir fried vegetables and rice

I think it was good but not wow. Marinate was good but the skirt steak was not maybe different type of meat next time

Followed the recipe -- it was a hit w/ my husband and daughter. I did use 2# of steak (it was packaged that way), and there was just enough marinade with none left over to dispose of.

My family loves this!!!

Yesterday We all liked this. My go to recipe.

Made this except used sirloin instead of flank steak. Best fajita I have ever had. My wife thought so to

It was easy but I would recommend using flank steak because the skirt steak was chewy and I marinated it overnight. Marinade was excellent!

Was very good. I used chicken and steak and made it last minute so I only marinated for about 15 minutes. To compensate for no long marination, I used a piercing meat tenderizer on the meat before slicing so the tiny holes could soak up some flavor. Worked very well!

I made this for my son’s birthday. I followed the recipe but added a little truff sauce that my son buys off Amazon. I then vacuum sealed it and marinated it for about 6 hours. I cooked it in an Anova provision cooker at 139 degrees for about 2 hours then seared it quickly. It can out amazing, very flavorful & tender

I added habaneros and jalapeños to bring the heat up to my liking.

Excellent!!

This was incredible!! Right on the money!! Full of flavor!! Trying this with chicken tonight!! Thanks for the fabulous recipe!!

Easy peasy. Although I did add cumin and used lemon juice instead of lime.

This was delicious! I marinated a skirt steak for about 6-8 hours. Instead of cooking on the stove, we grilled it. I cooked onion and green, red and orange pepper on the stove. I do agree with some of the other viewers that it was too salty. I'll cut that in half next time. I only had dried cilantro, would like to try with fresh next time as well.

This is an excellent fajita recipe. I followed it almost exactly and did add some cumin, onion power and garlic power with a dash of beef bouillon. We like a lot of kick to our Mexican food and so I added a bit more cayenne pepper as well. The overall flavor is fantastic and I'll definitely make it again.

I used a strip steak and it worked out great . I cannot use a grill so I sauteed the veggies. Very tasty and fun to eat!

I used Nolan Ryan’s seasoned skirt steak and Holmes pecan smoked sausage (Holmes) and grilled them. I added white cheese quest with green chilies, added cheddar cheese, sour cream, tomatoes and lettuce. Delicious.

Very good! We did not have 2 hours so I did 45 minutes at room temp as suggested by another reviewer and I bought "fajita steak" from the butcher instead of skirt steak but otherwise made the recipe as written. ETA: apparently I missed adding salt at the end and that was fine.

Just as good if not better than Mexican Restaurants.

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 salt into paste as I wanted to simplify prep time. Personal preference, I added a yellow and green pepper to the mix to add color and lots of veggies. Turned out very flavorful and tender meat. Will make again!

I'm not a huge Mexican fan, but my wife and friends who are loved this recipe. I used sirloin instead of skirt steak and added a little bit of cumin to the marinade. This is one of our go-to camping recipes since I can do all the prep ahead of time.

Made it per the recipe, and it was just okay- too bland and not sure it was worth the effort. I marinated it for 2+ hours, but if I try it again I will marinate it overnight and see if it comes out better.

Super salty!

I've made these many times now. Very delicious!! Even if you just marinate for the 2 hours, the are very delicious. I don't get rid of the extra marinade, I put it all in the pan! My favorite dinner recipe!!