Beef Fajitas for 4


  • 16-20 oz Cleaned and Trimmed Skirt Steak (or Flap Meat)
  • 1/4 Cup Orange Juice
  • 1/2 t. Chopped Garlic
  • 2 t. Fajita Spice
  • 2 T. Vegetable Oil
  • 1/4 Cup Green Pepper Sliced
  • 1/2 Cup Onions
  • 8-12 Tortillas
  • 1 Cup Lettuce Shredded
  • 1 Cup Grated Cheddar
  • 1 Cup Sour Cream
  • Guacamole (see Recipe Below)
  • Salsa (optional)

    For the Guacamole:

  • 2 ea. Ripe Avocado's (soft)
  • 1 ea. Lime juiced
  • 2 T. Diced Red Onion
  • 2 T. Cilantro
  • 1/4 t. Salt
  • 1 t. Diced Fresh Jalapeno


    Preparation- Slice the meat thinly against the grain into 1" long strips.

    Marinate the meat with the orange juice, and chopped garlic for 30 minutes.

    While meat is marinating make the guacamole: Scoop avocado pulp into bowl, then add lime juice, diced red onion, cilantro, salt, and jalapeno.

    Combine ingredients till well blended.

    Assemble fajita condiments on side plate: present shredded lettuce, grated cheddar cheese, sour cream, and guacamole together on a platter.

    Warm the tortillas and wrap in aluminum foil to keep hot. Next, heat a cast iron skillet for serving fajitas.

    When ready to cook the fajitas, heat separate skillet over high heat 1 minute, and sear the meat quickly with the onions and peppers 1-2 minutes. Remove meat and veggies to a plate.

    When ready to serve, place meat on a hot fajita skillet and serve with all condiments and tortillas.
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