Ingredients
Marinade:
- 1 orange, juiced
- 2 limes, juiced
- 3 tablespoons canola oil
- 2 garlic cloves, minced
- 1 jalapeno, seeded and minced
- 1 tablespoon fresh cilantro, finely chopped
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 1/4 pounds skirt or flank steak, trimmed of fat
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 red onion, thinly sliced
- Guacamole, recipe follows
- Salsa Fresca, recipe follows
- 12 flour tortillas, warm
Directions
In a small bowl, whisk together marinade ingredients. Place steak in a shallow container, and pour marinade over it. Refrigerate, covered, 8 hours or overnight to tenderize meat.
Drain the marinade from the meat. Grill the steak in a ridged grill pan over medium-high heat for 4 minutes each side. Transfer the steak to a cutting board and let stand.
In the same pan with the steak juices, add the bell peppers and onions. Saute the mixture for 3 minutes until the vegetables are limp. Thinly slice the steak against the grain on a diagonal.
Spread some guacamole on a tortilla, top with a few slices of steak, peppers and onions and salsa fresca. Roll up the tortilla to enclose the filling.
May also serve with sour cream and shredded cheese.

















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By loupgarou
on February 12, 2013
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This recipe was easy and authentic tasting I use sirloin for fajitas and cook a little longer.
By hepp
Chandler,AZ
on September 05, 2012
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Solid recipe. My wife probably would rate this 5 but I think that the meat could have had more flavor and the veggies don't get a lot of seasoning on them during the process. If you want the meat cooked to medium well you probably need to adjust the heating time above 4 minutes a side or finish off in the oven.
By cvt1952_8576487
St. Charles, IL
on April 23, 2011
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Simple, easy and oh, so delicious! It's great to have a recipe that calls for so few ingredients and yet has a booming flavor! Be sure to cut the meat on the bias to keep it tender.
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