Tequila Steak Fajita Recipe

Name: Tequila Steak Fajita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lemons, juiced; 1/8 cup tequila; 1/2 tablespoon red chili pepper flakes; 1 teaspoon chili powder; 4 cloves garlic, crushed; 2/3 pound flank steak; 2 teaspoons canola oil; 1 red bell pepper, sliced; 1 yellow bell pepper, sliced; 1/2 red onion, sliced; 1/2 teaspoon salt; 1/4 teaspoon pepper; 4 (6-inch) corn tortillas, warmed; 1 cup chopped fresh cilantro leaves

Servings: persons

3 lemons, juiced
1/8 cup tequila
1/2 tablespoon red chili pepper flakes
1 teaspoon chili powder
4 cloves garlic, crushed
2/3 pound flank steak
2 teaspoons canola oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
1/2 teaspoon salt
1/4 teaspoon pepper
4 (6-inch) corn tortillas, warmed
1 cup chopped fresh cilantro leaves

1
Mix the lemon juice, tequila, pepper flakes, chili powder, and garlic in a medium-sized plastic container.
2
Place the steak in the container, cover, and marinate in the refrigerator for at least 45 minutes.
3
Heat canola oil in a large nonstick saute pan over medium heat.
4
Add bell peppers and onion and saute until crisp tender.
5
Remove from pan, set aside, and keep warm.
6
Remove steak from marinade and discard marinade.
7
Saute steak in the saute pan for about 5 minutes on each side or until cooked through.
8
Remove steak from the pan and slice into thin strips.
9
Return steak strips, bell peppers, and onion to pan and warm through for about 1 minute.
10
Season with salt and pepper, to taste.
11
Divide steak mixture evenly among the warmed tortillas.
12
Garnish each with 1/4 cup cilantro and serve.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 3 lemons, juiced, 1/8 cup tequila, 1/2 tablespoon red chili pepper flakes, 1 teaspoon chili powder, and more.

Yes, Tequila Steak Fajita falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tequila Steak Fajita

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