Spicysteakfajitasmexico Recipes

MEXICAN STEAK FAJITAS

Steps:

• In a large bowl, combine the orange juice, vinegar, garlic and seasonings; add the beef. Turn to coat; set aside. In a skillet, saute onion and peppers in 1 tablespoon oil until crisp-tender; remove and set aside., Drain and discard marinade. In the same skillet, cook beef in remaining 1 tablespoon oil until it reaches desired doneness, 2-4 minutes. Return vegetables to pan; heat through. Spoon meat and vegetables onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

SHEET-PAN STEAK FAJITAS RECIPE BY TASTY

Steps:

• Preheat the oven to 450°F (230°C).
• Lay the flank steak in the middle of a baking sheet. Arrange the bell peppers and red onion around it. Drizzle everything with olive oil and season with salt, pepper, chili powder, garlic powder, and cumin.
• Using your hands, rub the seasoning into the vegetables, then into the steak. Flip the steak and season the other side.
• Squeeze the lime juice over the top of the steak and veggies.
• Cook for 12 minutes, or until the meat has reached your desired doneness.
• Transfer the steak to a cutting board and let it rest for 10 minutes, then slice it into pieces, going against the grain.
• Fill up a warm tortilla with the steak, bell peppers, and onion.
• Garnish with cilantro, and serve.
• Enjoy!

SPICY BEEF FAJITAS

Steps:

• Combine beef strips, red bell pepper, yellow bell pepper, onion, anaheim chile peppers, fajita seasoning, olive oil, and garlic in a large bowl. Cover and refrigerate for at least 2 hours.
• Heat a large skillet over medium heat; cook and stir the beef and vegetable mixture in hot skillet until beef is no longer pink in the center and vegetables are tender, about 10 minutes.

SPICY STEAK FAJITAS - MEXICO

Steps:

• Combine lime juice and flank steak.
• Heat olive oil in nonstick skillet; saute steak 1 minute.
• Add green and red bell peppers, onion, red pepper flakes, chili powder and salt; saute for 3 minutes.
• 3. Spoon into warm flour tortilla.
• Serve with salsa, sour cream and avocado.

SPICY CHICKEN FAJITAS

Steps:

• Place chicken in a large glass or ceramic bowl. Whisk soy sauce, 1 tablespoon lime juice, honey, jalapeno pepper, and garlic together in another bowl until marinade is smooth. Pour marinade over chicken and turn to coat completely. Cover the bowl with plastic wrap and refrigerate 12 hours to overnight, turning occasionally.
• Remove chicken from marinade and shake off excess. Pour marinade into a small saucepan; bring to a boil, reduce heat to medium-low, and simmer for 5 minutes.
• Mash avocado in a bowl. Stir in tomato, minced onion, 1 tablespoon lime juice, cilantro, and hot pepper sauce until guacamole is well-combined.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Cook chicken on preheated grill, basting with marinade and turning often, until no longer pink in the center and the juices run clear, 7 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and cover with aluminum foil to rest, about 5 minutes. Slice chicken across the grain into thin strips.
• Heat oil in a large nonstick skillet over medium-high heat. Saute sliced onion and red bell pepper in hot oil until tender, about 10 minutes.
• Wrap tortillas in a damp paper towel and microwave on high until softened 1 to 3 minutes. Place strips of chicken down the center of each tortilla and top with shredded lettuce, sauteed onion and red bell peppers, and guacamole. Wrap each tortilla tightly around filling.