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  • Level: Easy
  • Total: 8 hr 31 min
  • Prep: 20 min
  • Inactive: 8 hr
  • Cook: 11 min
  • Yield: 6 servings (12 fajitas)
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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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. May also serve with sour cream and shredded cheese.