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Sizzling Steak Fajitas

 Sizzling Steak Fajitas
Tex-Mex Perfection for Everyone. Our Fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.
6 ServingsPrep: 10 min. Total Time: 30 min., plus marinating time


  • 3 pounds flank or skirt steak, cut against the grain into 1/2-in. strips
  • 1-1/2 cups GOYA® Mojo Criollo
  • 1 teaspoon GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
  • 2 tablespoons GOYA® Extra Virgin Olive Oil
  • 1 large yellow onion, cut into 1/4-in. strips
  • 2 red, green and/or yellow bell pepper, cut into 1/4-in. strips
  • 1 teaspoon GOYA® Sazonador Total
  • 1 package (18 oz.) GOYA® Flour Tortillas , warmed
  • 1 container (12 oz.) GOYA® Guacamole, thawed
  • 1 jar (17.6 oz.) GOYA® Pico de Gallo
  • 1 cup sour cream
  • 1 jar (8 oz.) GOYA® Salsita (preferred flavor)


  • In medium container with lid, or in large ziptop bag, combine steak
  • slices, mojo and 1 tsp. adobo; transfer to refrigerator. Marinate at
  • least 2 hours, or up to 24 hours. Drain steak, discarding marinade.
  • Bring meat to room temperature.
  • Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook,
  • stirring occasionally, until starting to brown, about 3 minutes. Add
  • peppers to pan. Cook, stirring occasionally, until starting to
  • brown, about 3 minutes more. Season vegetables with sazonador total

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Sizzling Steak Fajitas (continued)

Directions (continued)

  • and adobo; transfer to large serving platter. Cover vegetables with
  • foil to keep warm.
  • Heat remaining oil in skillet over high heat. Add beef; cook, in
  • batches, until brown on all sides, about 10 minutes. Transfer meat
  • to serving platter.
  • To serve, spoon meat and vegetables into center of warm tortillas.
  • Add guacamole, pico de gallo, sour cream and salsita, if desired;
  • wrap and enjoy. Yield: 6 servings.