Traditional Tex-Mex Fajitas

This recipe can be used to make Steak Fajita Breakfast Tacos.

Yield: 6 to 10 servings

Ingredients

Marinade

• 1/2 cup Italian dressing
• 1/2 cup apple cider vinegar
• 1/2 cup soy sauce
• 1/3 cup Worcestershire sauce
• 1/3 cup brown sugar
• 2 tablespoons lime juice
• Dash of garlic powder or fresh garlic, crushed

Fajitas

• 2 pounds skirt steak, trimmed
• 1 onion, sliced
• 1 green bell pepper, sliced
• 12 flour tortillas

Instructions

Marinade

1. Combine Italian dressing, vinegar, soy sauce, Worcestershire, brown sugar, lime juice and garlic.

Fajitas

1. Marinate steaks in the refrigerator for 6 to 8 hours or overnight.
2. Wrap tortillas in foil. Place steaks, peppers and onions on grill over medium-hot coals. Grill steaks 4 to 6 inches from medium-hot coals, 8 minutes covered or 10 to 12 minutes uncovered, turning once. Place tortilla packet on outer edge of grill to warm, turn once.
3. Remove steaks from grill and slice at an angle, across the grain, into 1/4 inch thick strips.
4. Serve with warm flour tortillas, rice, beans, grilled bell peppers and onions, cheese and pico de gallo.

Nutrition

Per serving: Calories 560; Total fat 21g (Sat. fat 7g; Trans fat 0.5g); Cholest. 75mg; Sodium 1070mg; Total Carb. 59g; Fiber 3g; Total Sugars 8g; Protein 32g; Vit D (2% DV); Calcium (15% DV); Iron (30% DV); Potas. (16% DV)

This recipe is an excellent source of protein, zinc, niacin, vitamin B6, vitamin B12 and selenium, iron, riboflavin and phosphorus.

Attribution

Recipe and photo used with permission from: Texas Beef Council