Restaurant Recipes

Macayo's Fajita

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Yield: 4 to 6 servings



  • 1 tablespoon salt
  • 1/4 tablespoon white pepper
  • 1/4 lime, squeezed
  • 3 cloves fresh garlic, chopped
  • 2 tablespoons vegetable oil


  • 1 pound beef skirt (flank steak) or chicken breast, sliced into 1/4 x 3-inch long strips
  • 1 large whole onion, chopped
  • 1/2 cup olive oil or chili oil

Garnishes and Toppings

  • 1 cup sour cream
  • 1 cup guacamole
  • 1 cup salsa
  • 6 lime wedges
  • Avocado chunks
  • 1 can whole green chiles, chopped
  • Tomatoes, sliced into strips
  • Shredded lettuce
  • Jalapeno peppers



  1. In a large bowl, whisk together all Marinade ingredients. Put meat in marinade and set aside for at least one hour.
  2. Heat oven to 200 degrees F.
  3. Set tortillas in oven for 1 to 3 minutes to warm. Remove and put into a covered basket.


  1. Heat a large skillet and add olive oil. Add marinated meat and onion and sauté until onion becomes translucent.
  2. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes.
  3. For each fajita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito.
  4. Serve with refried beans, black beans or Spanish rice.


Variations: For spicier marinade, add cayenne pepper or crushed dry red chile pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce.


This basic fajita recipe is from the Johnson family who owns the Macayo chain.

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