Margarita Fajitas

6-8 Servings

Fajitas are a participatory meal! Let your guests assemble their own fajita by wrapping some of the steak, peppers and onions along with their choice of condiments into a tortilla.


  • Juice of 3 small limes
  • 3 large garlic cloves
  • 1/4 cup Worcestershire sauce
  • 2 tablespoons Tequila
  • 2 large poblano peppers, seeded and halved
  • 1 large red bell pepper, seeded and halved
  • 1 large yellow bell pepper, seeded and halved
  • 2 medium white onions, cut into wedges
  • 2 pounds beef skirt steak
  • 12 flour tortillas
  • Condiments: shredded cheese, sour cream, pico de gallo, guacamole


Combine the lime juice, garlic, Worcestershire sauce and tequila. Add the peppers, onion and skirt steak. Marinate in the refrigerator 6 hours or overnight.

Wrap the tortillas in foil and place on the outer edge of a grill to warm, turning once.

Place the marinated steaks, peppers and onions on a grill 4 to 6 inches over medium-hot coals. Cook for 10 to 12 minutes uncovered or 8 minutes with the grill covered, turning once.

Remove the steak from the grill and allow to rest 5 minutes before slicing at an angle, across the grain, into 1/4-inch-thick strips. Cut the peppers into strips.

Arrange the carved steak, peppers and onion on a platter. Serve with the warm tortillas.

Serve with assorted condiments such as shredded cheese, sour cream, pico de gallo and guacamole.

Recipe reprinted by permission of All rights reserved.

RecID 8435

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