Mexican-Style Fajitas

Mexican-Style Fajitas


"This is a favorite dish of mine that I picked up from my grandmother in Mexico. It is very tasty if done right. Serve with either corn or flour tortillas."

Ingredients 2 h 35 m {{adjustedServings}} servings 168 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 4.7 g
  • 7%
  • Carbs:
  • 10.6g
  • 3%
  • Protein:
  • 15 g
  • 30%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 601 mg
  • 24%

Based on a 2,000 calorie diet

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  1. Stir together the beer, lime juice, onion, and bell pepper in a large glass or ceramic bowl. Pound the skirt steaks to 1/4 inch thick, and mix into the marinade. Cover the bowl with plastic wrap, and marinate in the refrigerator for 2 hours.
  2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the skirt steak from the marinade. Discard the remaining marinade. Mix the onion powder, lemon pepper, garlic powder, and garlic salt together in a small bowl. Sprinkle the steaks with the spice mix on all sides.
  3. Cook the steaks until they are firm, hot in the center, and well done, about 7 minutes per side. An instant-read thermometer inserted into the center should read 155 degrees F (65 degrees C).
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Reviews 7

  1. 7 Ratings

Jeanne Malave'

If you live in an area where Hispanic grocery stores and meat markets are available, just tell the butcher to run it through the machine. It's a pain to pound it, and it never is tender enough. I marinate it in lime juice, with 5 or 6 cloves of crushed garlic, adobo, vinegar, salt, and olive oil for at least 3 hours. Then, you MUST grill it.


Very good! Mild enough that my daughter could eat it, but absolutely perfect for the grown-ups with some sriracha added!

Sarah Jo

The marinade made the meat nice and tender. This didn't seem to have the flavor we look for in fajitas, though.